Carrot, Sweet Potato and Chickpea Soup

Carrot, sweet potato and chickpea soup

Carrot, sweet potato and chickpea soup

Carrot, sweet potato and chickpea soup

Carrot, sweet potato and chickpea soup

It has been snowing, it is cold, the snow is turning to slush, my feet are cold and wet from inadequate footwear (as the frequency with which it snows does not justify investing in a pair of moon boots), and that excited feeling I got when I saw those first snow drops has quickly evaporated. So to warm (and cheer) myself up today I decided to make my favourite carrot, sweet potato and chickpea soup.

Carrot soup was the first soup I ever made, and I was surprised that I could make something so tasty with such little effort. It is quite difficult to get anything wrong with this recipe, perhaps the only issue can be working out how much water you need, but I think it is best to use a bit less and add more at the end if it turns out to be too thick.

By the way, I am really enjoying the fact I have expanded my blog to include recipes from my new plant-based diet as I just loveĀ  taking photos of food, even if my partner does tell me I look ridiculous cooking with a camera around my neck, and he laughs at me as I take the food to the bathroom to take a photo for Instagram (it has the best white background and lighting, ok?!).

Ingredients (serves 4)

500g carrots

1 medium sweet potato (mine weighed 250 g)

Half an onion

1 400g tin of chickpeas

1 vegetable stock cube

125 ml of boiling water

Chilli flakes



Peel and chop up the carrots, sweet potato and onion and add to a pan.

Drain and rinse the chickpeas (this is important to remove all the added salt and preservatives that are added to the water they are stored in) and add to the pan. You can keep half of the chickpeas aside if you would like to add them whole to the final soup.

Put the lid on the pan and allow the vegetables to ‘sweat’ for a few minutes over a low heat. Then add the boiling water, the vegetable stock cube, chilli flakes and pepper (to taste).

Bring the water to boil, and then reduce to a simmer for about 20 minutes (or until the carrots and sweet potato are soft). Remove from the heat and blitz with a hand blender. If you kept the chickpeas aside, add these to the blended soup and put the pan back on a low heat for a couple of minutes.

Add some chilli flakes on top if, like some, you like it hot!