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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup with Jalapeño Zhoug and Crispy Chickpeas

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Recipe Details


Rich in beta-carotene and naturally sweet, this vegetarian soup is a fall-favorite. We blend tender sweet potatoes with the warming flavors of cumin, cardamom, and savory vegetable bouillon until smooth, then stir in heavy cream for a silky finish. Top it off with crispy spiced chickpeas, salty feta, and an herby Middle Eastern condiment known as zhoug for a hint of heat.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 930
  • Protein 22g
  • Total Carb 98g
  • Total Fat 53g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chickpeas
    1 can
  • sweet potatoes
    sweet potatoes
  • parsley
    1/8 ounce
  • cilantro
    1/8 ounce
  • yellow onion
    yellow onion
  • mint
    1/8 ounce
  • jalapeño
  • ground cumin
    1/2 teaspoon
    ground cumin
  • ground cardamom
    1/2 teaspoon
    ground cardamom
  • vegetable bouillon cube
    vegetable bouillon cube
  • heavy cream
    2 ounces
    heavy cream
  • red wine vinegar
    2 teaspoons
    red wine vinegar
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot with lid
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Drain and rinse chickpeas and pat dry with paper towel. Peel sweet potatoes and cut into ½-inch cubes. Finely chop parsley and cilantro leaves and stems. Finely chop mint leaves, discarding stems. Peel onion and cut into small dice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem.

  2. Roast chickpeas

    Roast chickpeas

    On a baking sheet, toss chickpeas and jalapeño with half of cumin, half of cardamom, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Spread in a single layer and roast until chickpeas are browned and crisp and jalapeño is blistered, 18-22 minutes.

  3. Sauté sweet potatoes

    Sauté sweet potatoes

    While chickpeas roast, heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add sweet potatoes and onion. Cook, stirring, until softened, 10-12 minutes. Add bouillon cube, remaining cumin, remaining cardamom, ½ teaspoon salt, and pepper as desired. Cook, stirring, until fragrant, 2-3 minutes more.

  4. Simmer and blend soup

    Simmer and blend soup

    Add 5 cups water to pot with sweet potatoes. Increase heat to high and bring to a boil; reduce heat to medium, cover, and simmer until sweet potatoes break down, 8-10 minutes. Carefully transfer soup to a blender or food processor. Blend until smooth. Then, return soup to pot over medium-high heat; cook until warmed through, 2-3 minutes. Remove from heat. Stir in heavy cream, 1 teaspoon salt, and pepper as desired. Cover to keep warm.

  5. Make jalapeño zhoug

    Make jalapeño zhoug

    Once roasted, transfer jalapeño to cutting board; let chickpeas cool on baking sheet, about 5 minutes. Mince jalapeño, then place in a small bowl with red wine vinegar, parsley, cilantro, mint, 3 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Stir to combine and set aside for serving. Once chickpeas are cool, add feta to baking sheet and toss to combine.

  6. Plate sweet potato soup

    Plate sweet potato soup

    Taste soup and season with salt and pepper as desired. Divide creamy sweet potato soup between shallow serving bowls. Top with crispy chickpeas and feta. Drizzle with jalapeño zhoug (use half for less heat) and dig in!

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