Sweet Potato Soupy Soup

Sweet potato from a New York farmers market in the fall is an absolute delight. This soup champions the sweet potato in all its glory, along with a couple of ingredients you may already have in your pantry, making it achievable as a weeknight comfort meal.

Serves 6-8

What’s in it

1 large sweet potato, around 1.5-2 pounds

1 tablespoon cumin seeds

1 teaspoon ground coriander

4 garlic cloves

1 red onion, quartered

2 tablespoons butter, unsalted

1 can chickpeas

1 cup coconut milk

4 cups vegetable broth

What you do with it

Preheat the oven to 400F. Dice the sweet potato into even 1/1.5inch chunks, and add to a baking sheet. Add the garlic cloves (leave the skin on), sprinkle over the cumin and coriander, along with 2 tablespoons of EVOO. Mix everything together and pop into the oven for 60 minutes.

Meanwhile, heat a saucepan on medium heat, and add the butter. Once melted, add the onion, and cook for 5 minutes, before lowering the heat. Continue cooking, stirring often, until the onion starts to get soft. When you’re here, drain the chickpeas and add to the pot, along with the coconut milk and all of the broth. Bring to the mixture to the boil, then lower the heat and simmer for 5 minutes.

Add the sweet potato and take the soupy mixture off the heat. Blend with a stick blender, and serve immediately.