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Sweet Potato Chickpea Soup

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Sweet potatoes are one of those things I just forget to do things with. Beyond slicing them into rounds OR wedges before roasting (so versatile), I never really prepare them any other way. This recipe allows the humble sweet potato to shine in one of her other hats: soup.

Sweet Potato Chickpea Soup


  • 3 small sweet potatoes, halved and roasted
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 2 tablespoons hot sauce
  • 1 can chickpeas
  • 1/2 cup almond milk
  • salt and pepper


  1. Warm olive oil over med-high heat and scoop in roasted sweet potato flesh
  2. Add broth, hot sauce and chickpeas and heat to a rapid boil
  3. Reduce heat and simmer 10-15 minutes
  4. Using an immersion blender, puree until smooth and creamy
  5. Stir in almond milk
  6. Salt and pepper to taste

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