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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 200°C
Step 2
Wash sweet potatoes thoroughly and pat them dry with a dishtowel.
Step 3
Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
Step 4
Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.
Step 5
Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
Step 6
Add approx. 600 g purple sweet potatoes, 100 g cooked chickpeas, 100 g coconut cream, and 900 ml water, and bring the soup to a boil. Reduce heat to low-medium, season with salt, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
Step 7
When the soup is done, use the immersion blender to puree the soup completely.
Step 8
Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.
Step 9
Serve it in a bowl and garnish with roasted chickpeas, roasted tempeh chunks, toasted sesame seeds, and sprouts.
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