Soups & Sauces › Sweet Potato, Chickpea & Cumin Soup

Sweet Potato, Chickpea & Cumin Soup

A mother and son recipe collaboration is presented by Clara Silverstein. This healthy soup has a sunny glow from sweet potatoes, carrots and orange juice. Flavored with aromatic cloves and cumin, it's hearty enough to be a one-pot meal.  It's a pretty flexible recipe, so to turn it into a vegan version, just use vegetable instead of chicken stock.

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About Clara Silverstein

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Sweet Potato, Chickpea & Cumin Soup

A mother and son recipe collaboration is presented by Clara Silverstein. This healthy soup has a sunny glow from sweet potatoes, carrots and orange juice. Flavored with aromatic cloves and cumin, it's hearty enough to be a one-pot meal.  It's a pretty flexible recipe, so to turn it into a vegan version, just use vegetable instead of chicken stock.

About Clara Silverstein

Clara Silverstein is the author of three books, a long-time food writer in the Boston area, and Program Director of the summer Chautauqua Writers' Center. Her cookbook, The Boston Chef’s Table (Globe Pequot Press), presents more than 100 contemporary recipes from the city's top chefs, including Jody Adams, Todd English, Barbara Lynch, and Ming Tsai – plus a few traditional favorites. Customized for home cooks, the recipes are printed with a profile about each chef, cooking hints, and Boston food lore. Clara is also co-author of The New England Soup Factory Cookbook (Thomas Nelson), a collection of recipes from chef and company founder Marjorie Druker.  A journalist for more than 20 years, Clara has published articles in Health magazine, Prevention, Runner's World, American Heritage, and the Boston Globe. When not writing, Clara runs with far more enthusiasm than speed. She finished the 2008 Boston Marathon and has also finished two other marathons, four triathlons, and several road races. Clara and her husband live near Boston with their two children.

Recipe

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Ingredients

Serves 6

  • 2 tbsp olive oil
  • 1 onion (preferably Vidalia), diced
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled & diced into 1" cubes
  • 1 carrot, peeled & sliced into ½" rounds
  • 2 tsp cumin
  • 2 cups chicken stock (or substitute vegetable stock)
  • 1⅓ cups tomato juice
  • ½ cup orange juice
  • ¼ cup uncooked white rice (not quick-cook)
  • 15 oz can chickpeas, drained & rinsed
  • salt & pepper, to taste
  • chopped fresh parsley or basil for garnish

How-to

  1. In a large pot, heat the olive oil. Add the onion, garlic, sweet potato, and carrots. Sauté until the onions are soft, about 10 minutes, stirring every 2-3 minutes
  2. Sprinkle cumin over the vegetables and stir for 1 minute. Add the broth, tomato juice, and orange juice
  3. Stir in rice and bring to a boil.  Then cover the pot and reduce the heat. Simmer for 30 minutes
  4. Add the chickpeas and simmer 5 minutes to allow to heat through. Season with salt and pepper
  5. Ladle into soup bowls and garnish with chopped parsley or basil

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