Ingredients55 m servings 252
- Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
- Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
- Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
Per Serving: 252 calories; 5.5 45.4 6.9 0 745 Full nutrition
ReviewsRead all reviews 3
We enjoyed this dish. I used poblano pepper because I like it better than bell pepper. I would consider adding some more heat next time, maybe some red pepper flakes or harissa, to offset some o...
It was great, made a few changes due to not liking bell peppers and peanut butter. The rest stayed the same, my hubby loved it too.