Vegan Sweet Potato Soup
Ingredients
- 1 large white onion, diced (about 3 and 1/2 cups)
- 1 shallot, diced (about 1/3 cup)
- 3 cloves garlic, minced
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1/2 tbsp. paprika
- 1/2 tbsp. corriander
- 1/2 tsp. ginger, ground
- 1/2 tsp. salt
- 1/8 tsp. cayenne
- 2 large sweet potatoes, chopped (about 8 cups)
- 7 medium carrots, diced (about 2 cups)
- 2 tomatoes, chopped (about 1 and 1/2 cups)
- 2 15 oz. cans garbanzo beans
- 4 c. vegetable broth
- 5 c. water, divided
- 2-4 c. spinach or kale, chopped
Instructions
- In a large soup pot, cook the onion, shallots and garlic over medium low heat for about 5 minutes, stirring often.
- Add the spices along with 1 cup of water, and simmer for 2-3 minutes, stirring often.
- Add the sweet potatoes, carrots, vegetable broth, and 4 c. of water and bring to a boil. Lower the heat to medium, and simmer for 15 minutes.
- Add the tomatoes and garbanzo beans, and cook for an additional 10 minutes.
- During the last minute of cooking, add in the chopped spinach or kale (I used a mixture) and heat through.
- Remove from heat, top with your favorite fixings, and enjoy!
Notes
Topping ideas: sliced avocado, cilantro, jalapeños, or my No Guilt Nacho cashew "cheese" sauce.
Tried this recipe?Let us know how it was!