Why This Soup Is Always on Repeat in My Kitchen

I’ve always loved sweet potatoes. I love chickpeas. I love coconut milk. And I really love making soup — especially on a cozy, rainy day, when everything slows down just a little bit.

There’s something deeply comforting about soup. It’s not flashy, it doesn’t need to be complicated, and it doesn’t ask for perfection. It’s warm, grounding, and familiar. For me, nothing compares to sitting down with a bowl of soup that’s been simmering on the stove — something homemade, nourishing, and made with intention.

This sweet potato soup is exactly that.

I keep the seasoning simple on purpose. I let the vegetables do the work. Roasting the sweet potatoes, carrots, onion, and bell pepper brings out their natural sweetness and depth without needing a long list of spices. The garlic and ginger stay subtle, just enough to warm things up without taking over. Coconut milk adds creaminess and comfort, while the chicken broth keeps everything balanced and savory.

And then there are the chickpeas.

Crispy chickpeas are one of those things I could snack on all day. Roasted slowly, with olive oil, paprika, garlic powder, salt, and pepper, they add texture, crunch, and substance to the soup. I always roast them longer than most people do — that’s the secret. The crunch is worth the wait.

I finish this soup with a few simple toppings: dried cranberries for a little contrast, fresh parsley for brightness, and a light drizzle of coconut cream. Nothing fancy, just thoughtful touches that elevate the bowl without overcomplicating it.

This is the kind of food I love to cook and share. Real ingredients. Simple techniques. Comfort you can feel. Cooking like this doesn’t have to be stressful or overwhelming — it can be calm, intuitive, and deeply satisfying.

Sometimes, all you need is a cozy day, a warm kitchen, and a good bowl of soup.