Why I’ll Never Get Tired of Sweet Potato Soup

There are certain ingredients I always come back to, and sweet potatoes and chickpeas are high on that list. They’re comforting, nourishing, and incredibly versatile — and when you pair them together, something really special happens.

This creamy roasted sweet potato soup with sweet & smoky chickpeas is one of those recipes I make when I want something that feels cozy and satisfying, but still light enough that I don’t feel weighed down afterward. It’s simple, fast, and made with ingredients I almost always have on hand.

What I love most about this soup is how roasting everything first completely transforms the flavor. The sweet potatoes and carrots caramelize, the onion becomes naturally sweet, and the garlic mellows out beautifully. Once everything goes into the blender with coconut milk and stock, it turns into the creamiest, silkiest soup — especially when blended in a Vitamix, which makes it smooth without any extra steps.

And then there are the chickpeas.
Sweet, smoky, slightly crispy — they add texture and make the soup feel truly satisfying. I love that they’re easy to make in one pan and instantly elevate the whole dish.

This is the kind of recipe that works for busy weekdays, meal prep, or when you just want something warm and comforting without spending hours in the kitchen. It’s filling, nourishing, and one of those meals that feels like it gives your body exactly what it needs.

Simple ingredients. Big flavor. Comfort food done right 🤍