Ingredients
6
6 servings
- •3 cups peeled and cubed sweet potatoes
- •3 cups vegetable broth, divided
- •2 teaspoons olive oil
- •1 cup chopped onion
- •1 stalk celery, chopped
- •½ cup chopped red bell pepper
- •1 clove garlic, minced, or more to taste
- •1 (15 ounce) can chickpeas, drained and rinsed
- •1 (14.5 ounce) can diced tomatoes, drained
- •1 tablespoon lemon juice
- •2 teaspoons fresh grated ginger
- •1 teaspoon ground cumin
- •1 teaspoon curry powder
- •1 teaspoon ground coriander
- •1 teaspoon chili powder
- •½ teaspoon salt
- •¼ teaspoon pepper
- •½ cup raisins
- •2 tablespoons peanut butter
Instructions
- Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
- Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
- Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
Nutritional Facts
Per 6 servings
- Calories: 252
- Carbohydrate: 45g
- Fat: 6g
- Fiber: 7g
- Protein: 7g
- Sugar: 17g
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