Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Creamy, filling, and delicious is this sweet potato soup that gets its flavour from cumin, coriander and paprika.

Serves: 4

Prep time: 15 mins

Cooking time: 45 mins


  • ¼ cup coconut oil
  • 2 small onions
  • 2 cloves garlic
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp pink salt
  • 500g sweet potato, cut into small cubes
  • 1 x 400g can chickpeas, drained & rinsed
  • 1 x 400g can coconut milk
  • Coriander and lime juice to garnish
  • Coconut yoghurt on top to serve


  • Heat oil in large saucepan, over medium high heat.
  • Add onion, garlic, paprika, cumin, coriander and salt and cook stirring 2 minutes.
  • Add sweet potato and cook for 15 minutes while stirring.
  • When browning, add chickpeas, coconut milk and refill can with water and add.
  • Reduce heat and simmer for 30 minutes, 
  • Blend with stick blender and serve with coconut yoghurt, coriander and a squeeze of lime.



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