Sweet Potato Hummus Soup with Carrots

Why I've never thought to add hummus to a soup before is a mystery to me considering how much I adore it, but after seeing Janet's carrot ginger lime soup with sweet potato hummus, I was sold. Chickpeas in soups and stews are always a comfort, and adding hummus with a spicy kick certainly imparted a silky and creamy texture that resulted in spoonfuls of pure bliss.

One the most attractive features of this recipe is that you won't need all of the hummus that you make for the soup itself, leaving you free to indulge in a wonderfully fresh tasting sweet and spicy hummus to be served with crackers, chopped vegetables or little toasted breads. I'm not one to complain about having hummus around for a few days!

This is also my contribution to No Croutons Required. I am hosting this month and I have asked for soups or salads inspired by fellow bloggers.

Spicy Sweet Potato Hummus

Sweet Potato Hummus Soup with Carrots

Recipe by Lisa Turner Adapted from The Taste Space Published on November 18, 2013 Creamy, colorful, hearty and nourishing soup made with a fresh-tasting and spicy sweet potato hummus Print this recipe Hummus: 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 jalapeños, 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 Soup: 2 teaspoons olive oil 1 small onion or shallot, finely chopped 2 large carrots, sliced 2 to 3 cups unsweetened almond 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 Instructions: 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. Makes 6 servings

More delightful soups you may enjoy from Lisa's Kitchen:
Chickpea Vindaloo
Pumpkin and Carrot Split Lentil Soup
Urad Dal and Tomato Soup (Urad Tamatar Dal)
Cranberry Wild Rice Soup

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