Sweet Potato Soup with a Kick

Makes 7

Ingredients:

• 1 tablespoon water • 6 cups sweet potatoes, peeled and chopped

• 2 cups onions, chopped • 1 cup celery, chopped • 4 large cloves garlic, roughly chopped • 2 teaspoon cumin seeds (not ground cumin) • 3 ½ teaspoon ground coriander • 1 teaspoon paprika • ¼ teaspoons crushed red pepper flakes

• 2 cups low sodium vegetable stock • 3 cups water • 3 tablespoons fresh ginger, grated (adjust to taste) • 2 tablespoons natural peanut butter or almond butter or cashew butter • 2 cups cooked chickpeas • 3 tablespoons freshly squeezed lime juice

Instructions:

In a large pot on medium heat, add water, sweet potatoes, onion, celery, garlic, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine. Cover and cook for 5–7 minutes, stirring once or twice. Add stock, water, and 1 tablespoon ginger (reserve remaining 1-2 tablespoons). Stir to combine and increase heat to bring 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 (adjusting to taste) and peanut butter. With a hand blender, puree soup until just smooth. Stir in chickpeas and lime juice, and serve.