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.