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.

How to Make It

Step 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.

Step 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.

Step 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.

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