Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
2 large sweet potatoes, peeled and diced
4 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
Add minced garlic, grated ginger, ground cumin, ground coriander, ground cinnamon, ground turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add diced sweet potatoes to the pot and stir to coat with the spice mixture.
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until sweet potatoes are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return to the pot.
Stir in drained and rinsed chickpeas and diced tomatoes. Cook for an additional 5 minutes to heat through.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve with lemon wedges on the side for squeezing over the soup.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: Varies based on ingredients | Servings: 4 servings
