Sweet Potato Hummus Soup with Carrots

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.6
  • Total Fat: 12.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 838.5 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 10.1 g

View full nutritional breakdown of Sweet Potato Hummus Soup with Carrots calories by ingredient

Number of Servings: 6


    1 1/4 cup dried chickpeas (3 3/4 cups cooked)
    1 large sweet potato, roasted in a 400 degree oven for 30 - 40 minutes until fork tender and peeled and chopped when cool enough to handle
    2 to 3 garlic cloves, finely chopped
    1 1/2 inch piece fresh ginger, finely chopped
    2 to 3 green chilies or jalapeņos, seeded and chopped
    4 tablespoons tahini
    1 teaspoon turmeric
    1 teaspoon cumin powder
    1 teaspoon Kashmiri or other chili powder
    1 teaspoon ground coriander
    1/2 teaspoon paprika
    1/2 teaspoon dried chives
    juice from 1 lemon (3 tablespoons)
    3 tablespoons olive oil
    1 to 2 teaspoons sea salt, to taste


    2 teaspoons olive oil
    1 small onion or shallot, finely chopped
    2 large carrots (300g), sliced
    2 to 3 cups unsweetened soy milk
    1 tomato, finely chopped
    1 teaspoon curry powder
    1/4 teaspoon cayenne
    juice from 1 lime (2 tablespoons)
    1 teaspoon sea salt, or to taste


Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the chickpeas are tender. Drain and add to a food processor.

Meanwhile, pierce the skin of the sweet potato and roast in a 400° oven for 30 to 40 minutes or until fork tender. Remove from heat. When cool enough to handle, peel and chop, then add to the food processor.

Add the remaining hummus ingredients to the food processor and process until the hummus is smooth, adding more olive oil as needed. This yields about 4 cups of hummus.

To make the soup, heat the oil in a large saucepan or soup pot over medium heat. Add the onion or shallot and stir for 2 to 3 minutes to soften. Add the carrots, 2 cups of almond milk, tomato, curry powder and cayenne. Simmer for 20 minutes or until the carrots are tender.

Stir in 2 cups of the hummus, adding more almond milk if desired to reach your desired consistency. Simmer for another few minutes and then stir in the lime juice and salt. Using a hand bender or in batches in a countertop blender, process the soup until you reach your desired consistency. I left my soup rather chunky, but blend more thoroughly if you prefer a smooth soup. Serve hot.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GTKARLA.