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Carrot-Sweet Potato Soup

Yield Makes about 9 cups; 4 to 6 servings
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

Nutrition Information

  • calories 203
  • caloriesfromfat 14 %
  • protein 13 g
  • fat 3.1 g
  • satfat 0.3 g
  • carbohydrate 32 g
  • fiber 6.5 g
  • sodium 188 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.