Ingredients
Scale
- 3 large sweet potatoes (peeled and chopped)
- 1 16- ounce can of chickpeas
- 2 celery stalks (chopped)
- 2 carrots (peeled and chopped)
- 1 onion (chopped)
- 2–3 inch piece of peeled and grated ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cumin
- 4 vegetable bouillon cubes. Rapunzel No Salt Vegetable Bouillon Cubes are my favorite.
- 6 cups of water
- Sea salt to taste
- 1–3 drops of toasted sesame oil or Asian sesame oil (optional)
- 1–2 tablespoons of sesame seeds
Instructions
- Place all the ingredients in a large pot, except for the sesame seeds and sesame oil. Bring to a boil, cover the pot, lower the heat and simmer until the vegetables and potatoes are tender. Purée with an immersion blender, a regular blender or a food processor until smooth. Stir in the chickpeas, a few drops of toasted sesame oil (if using) and warm through.
- While the soup is cooking, toast the sesame seeds in a dry skillet until they’re golden brown. Set aside. Ladle the soup into bowls. sprinkle on the toasted sesame seeds and serve with lime or lemon wedges. Harissa or Sriracha is welcome here too.
- To Serve: lime or lemon wedges, harissa, chopped parsley or scallions, warm pita, crackers or crusty bread
- Category: Appetizer, Soup