I love simple, fast soups on chilly nights, or really just about any night that I’m in a rush to get dinner on the table. Sweet potatoes are just so delicious on their own that they don’t need much to make them shine. This recipe is perfect for a slow cooker; just pre cook the onions, and combine everything but the garnishes and set the timer, and when you come home all you have to do is blend!
2 pounds sweet potatoes, peeled and cubed
2 cups carrots, roughly chopped into 1 inch pieces
2 cups cooked chickpeas
1 small yellow onion, minced
2 cloves garlic, minced
4 cups vegetable stock
1 tsp garam masala
chopped peanuts and cilantro for serving’
Immersion blender, or countertop blender
Start by heating a few tablespoons of oil in a large dutch oven or large soup pot/stock pot over medium heat. Add the onion and sauté until softened, and just beginning to change color. Ad the potatoes, carrots, garlic and half the stock. Bring to a simmer and cover. Cook until the potatoes and carrots are soft, about 20 minutes. If using the immersion blender, add in the rest of the stock, and then puree in the pot. If using a countertop blender, add the soup from the pot to the jar of your blender, and puree, being careful to avoid steam burns. Ad the pureed veggies back to the pot, mix in the rest of the stock, and add the chickpeas. Heat soup back up to a simmer, and add the garam masala, salt and pepper to taste. Garnish individual servings with cilantro, crushed peanuts, and sriracha.