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
- 2 large sheet pans
- Measuring spoons
- Measuring cups
- 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.
Garnish bowls of soup with chickpeas and remaining parsley.
- Toss sweet potatoes and carrots.
- Toss chickpeas.
- Garnish soup with chickpeas.