Chock full of spices and vegetables, this soup is ideal for an evening meal
Sweet Potato Vegetable Soup
2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
4 ribs celery, thinly sliced
2 large sweet potatoes, peeled and cut into small cubes (about 4 cups)
4 cloves garlic, minced
2 teaspoons sweet or smoked paprika
1 teaspoon turmeric
1 teaspoon dried organo
1/2 teaspoon ground ginger
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon, freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
6 cups vegetable broth
1 28 ounce can diced tomatoes, with juice
1 1/2 cups cooked or canned chickpeas, drained (15 oz can)
In a Dutch oven, heat the olive oil over medium heat. Add onion and celery and cook, stirring occasionally until softened, about 5 minutes. Stir in sweet potato, garlic, paprika, turmeric, oregano, ginger, bay leaf, salt, pepper, and if desired, cayenne pepper. Stir and cook for about 1 minute to blend ingredients and start to soften the garlic. Stir in the broth, tomatoes, and chickpeas. Bring to a boil, reduce to a simmer, and cook, partially covered, for about 30 minutes. Season to taste with salt and pepper.
Servings: 8
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