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*leave out the spice if you want to!
Spicy* Sweet Potato & Peanut Soup with Chickpeas
1 T olive oil
5-6 c sweet potatoes, peeled and chopped
2 c onions, diced
1 c celery, diced
3-4 cloves garlic, minced
1 t sea salt
2 t cumin
3 t ground coriander
1 t paprika
½ t crushed red pepper flakes (*or to taste)
2 c vegetable stock
3 c water
3-5 T fresh ginger, grated (we used the tube of ginger from the produce section at Kroger)
2 T natural peanut butter
2 c (1 can) chickpeas (garbanzo beans)
3-4 T fresh lime juice
Cilantro leaves, chopped, for garnish (optional)
In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin, coriander, paprika, and red pepper flakes, and stir to combine. Cover and cook 5 – 7 minutes, stirring once or twice.
Add stock, water, and half of the ginger. Stir to combine and increase the heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15 – 18 minutes or longer, until sweet potatoes have completely softened. Stir in remaining ginger and peanut butter. With a hand blender (or regular blender, a bit at a time), briefly puree soup until it is just smooth, but keeping some texture. Stir in chickpeas and lime juice, and serve with cilantro.
Adapted from eat, drink & be vegan by Dreena Burton
