Sweet Potato and Carrot Soup with Crispy Herb Chickpea “Croutons”

PREP TIME: 15 minutes

COOK TIME: 45 minutes

TOTAL TIME: 60 minutes


January 2021

This vegetable-packed soup is dairy-free but gets plenty of richness from a can of coconut milk. Eat it for dinner alongside some crusty bread or serve it up as an appetizer at your next fall feast.


  • 2 pounds carrots
  • 1 pound sweet potatoes
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1/4 cup parsley, chopped, divided
  • 1 tablespoon cumin, divided
  • 2 tablespoons minced ginger
  • 6 cups vegetable stock
  • 1 14-ounce can full-fat coconut milk*
  • *If you can’t find coconut milk, substitute 1 cup half-and-half.


  • Cutting board
  • Knife
  • 2 large sheet pans
  • Measuring spoons
  • Measuring cups
  • Blender
  • Large stock pot
  • Wooden spoon


1. Roast the vegetables.

Heat oven to 400 degrees and fit two racks on the center rungs. Peel carrots and sweet potatoes. Then cut them into 1-inch pieces. (You should have about 6 cups carrots and 4 cups sweet potatoes.) Toss carrots and sweet potatoes with 1 tablespoon olive oil, 1 teaspoon cumin, salt and pepper. Then spread in an even layer on a sheet pan. Roast 45 minutes, until sweet potatoes are soft, and carrots are al dente.

2. Roast the chickpeas.

While vegetables cook, dry rinsed chickpeas on a towel-lined plate. Toss chickpeas with 1 tablespoon olive oil, 1 tablespoon parsley, 1 teaspoon cumin, salt and pepper. Then spread in an even layer on a sheet pan. Roast chickpeas in the oven with the vegetables for 25-30 minutes, until light brown and crisp.

3. Make the soup.

Heat 1 tablespoon olive oil in a large stock pot over medium-low heat. Add ginger and remaining 1 teaspoon cumin and cook, stirring occasionally. Meanwhile, puree warm roasted vegetables in a blender with 2 cups stock. Add the puree to the stockpot along with the coconut milk and remaining 4 cups stock. Cook until soup is hot throughout.

4. Serve.

Garnish bowls of soup with chickpeas and remaining parsley.

Kids Can!

  • Toss sweet potatoes and carrots.
  • Toss chickpeas.
  • Garnish soup with chickpeas.

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