This soup is very soothing for dinner during winter.
Its full of delicious combinations, sweet and creamy from the sweet potato and carrots and chickpeas to finish off the pleasurable taste and texture.
The spices just add in that touch of magic the soup needs for those innocent punchy flavors.
It can be served either with croutons or with cheesy baguette slices (which I got the recipe from smitten kitchen), their delicious and add a perfect crunch to the soup!

Ingredients:

For Soup:

1 tbsp olive oil
1 small brown onion, chopped
1 garlic cloves, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/4 tsp chilli powder
300g orange sweet potato, peeled, diced (about 2 medium taters)
250g carrots, peeled, sliced
3 cups reduced-salt chicken stock
150g chickpeas, drained, rinsed (about half a can)
1/2 small lemon, juiced
Bread croutons or cheesy baguette slices, to serve

For Cheesy Baguette Slices:

1 tablespoons butter
12 1/4-inch-thick baguette bread slices
1/2 cup grated Gruyere cheese or 1/4 Gruyere and 1/4 Mozzarella
1 tsp minced fresh thyme or dry
1 tsp ground sage

Directions:

Soup:

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic.
Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

2. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

3. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Pour into bowls. Top with croutons or my cheesy baguette slices . Sprinkle with pepper. Serve.

Cheesy baguette slices:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls.

Serves 2
(great for a crowd, if you want double the recipe for 4 servings)