When Joanna Zant didn't have enough sweet potatoes for a soup recipe, she added carrots, garbanzos, and spices. She serves this flavorful soup with toasted pocket bread and plain yogurt.
2 teaspoons olive oil
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 can (15 oz.) garbanzos, drained and rinsed
1 pound carrots, peeled and chopped
1 sweet potato (about 1 lb.), peeled and cut into 1-inch chunks
6 cups fat-skimmed chicken broth
3 tablespoons lemon juice
Salt and pepper
How to Make It
Pour oil into a 4- to 6-quart pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Add curry powder, cumin, and cayenne; cook until fragrant, about 1 minute.
Add garbanzos, carrots, sweet potato, and broth; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until vegetables are tender when pierced, 30 minutes.
Whirl in batches in a blender or food processor until smooth. Return to pan and stir in lemon juice and salt and pepper to taste. Heat until steaming, then ladle into bowls.