Ingredients:

  • 1 tbsp olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 2 large (600g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 can (15 oz / 425g) chickpeas, rinsed and drained
  • 6 cups (1.4L) vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • 1 bay leaf
  • 1 tsp lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in the pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, cumin, paprika, and turmeric, cooking for 60 seconds until the spices smell toasted and fragrant.
  3. Add the cubed sweet potatoes and the drained chickpeas to the pot. Pour in the vegetable broth and add the bay leaf.
  4. Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes, or until the sweet potato cubes are tender.
  5. Remove the bay leaf. Use an immersion blender directly in the pot and pulse 3–4 times to partially blend the soup, leaving about 30% of the chickpeas and potato chunks intact.
  6. Stir in the fresh lemon juice. Taste and season with salt and black pepper. If too thick, stir in an extra ¼ cup of broth until desired consistency is reached.