Soups & Sauces » 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.
Print RecipeIngredients
- 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
- 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
- Sprinkle cumin over the vegetables and stir for 1 minute. Add the broth, tomato juice, and orange juice
- Stir in rice and bring to a boil. Then cover the pot and reduce the heat. Simmer for 30 minutes
- Add the chickpeas and simmer 5 minutes to allow to heat through. Season with salt and pepper
- Ladle into soup bowls and garnish with chopped parsley or basil
Comments (3)
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Posted Friday, September 12, 2014, at 11:31 am by RobertMichael:Thank you.
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Posted Wednesday, January 11, 2012, at 7:12 pm by Carrie:oooh so good. I love the way the sweet mingles with the salty. I added a bit of parmesan and some sririachi chili sauce to my bowl (left it out of the pot since my kids don't like the hot sauce). It made an excellent soup even better.
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Posted Sunday, November 20, 2011, at 10:46 am by SaraYummy:So yummy! I'm making it for Thanksgiving!
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