Ingredients

The following ingredients have 4 Servings
  • 1 Tbs. olive oil
  • 1 cup chopped red onion
  • 1 cup chopped carrots
  • 1 Tbs. minced fresh ginger
  • 1 clove garlic (,minced)
  • 1 tsp. curry powder
  • ½ tsp. kosher salt
  • 1 lb. sweet potatoes (peeled and diced, about 2 ½ cups)
  • 1 can (15 ounces chickpeas, drained)
  • 4 cups vegetable broth
  • Fresh mint leaves
  • Cilantro leaves
  • Lime wedges

Instruction

  • Heat oil in saucepot over medium-high heat.
  • Add red onion, carrots, ginger, garlic, curry powder and kosher salt and cook until tender crisp, about 4 minutes.
  • Stir in sweet potatoes and chickpeas and cook until potatoes begin to soften, about 7 minutes, stirring occasionally.
  • Add broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
  • Remove 4 cups of soup, including vegetable pieces and puree, in a blender or using an immersion blender, until smooth. Return to pot and stir until combined.
  • Serve with fresh mint, cilantro and lime wedges.