• Servings: 7-8
• 1 tbsp. water
• 5 1/2 – 6 cups sweet potatoes, peeled and chopped (see note)
• 2 cups onions, chopped
• 1 cup celery, chopped
• 3 – 4 large cloves garlic, roughly chopped
• 1 tsp. sea salt
• 2 tsp. cumin seeds (not ground cumin)
• 3 – 31⁄2 tsp. ground coriander
• 1 tsp. paprika
• 1⁄4 – 1⁄2 tsp. crushed red pepper flakes (or more to taste)
• 2 cups vegetable stock
• 3 cups water
• 2 1/2 - 4 tbsp. fresh ginger, grated (adjust to taste)
• 2 tbsp. natural peanut butter (can substitute almond or cashew butter)
• 2 cups cooked chickpeas
• 3–4 tbsp. freshly squeezed lime juice
• lime wedges (for serving)
• fresh cilantro, chopped (optional, for serving)

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

This soup combines sweet potatoes, spices, a good and fresh ginger, and just a small amount of nut butter. The soup is pureed and then whole chickpeas are added for texture and protein. Susan McGarvey