Vegan Tomato, Chickpea, and Sweet Potato Soup
Vegan Tomato, Chickpea, and Sweet Potato Soup takes around 45 minutes from beginning to end. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.08 per serving. One serving contains 391 calories, 14g of protein, and 12g of fat. It works well as a side dish. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up fresh basil, white onion, carrots, and a few other things to make it today. 1322 people have made this recipe and would make it again. It is brought to you by Ambitious Kitchen. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Vegan Sweet Potato, Kale And Chickpea Soup, Sweet Potato & Chickpea Soup, Vegan Friendly & Dairy Free, and Vegan Tomatillo Sweet Potato and Chickpea Tacos.
Servings: 4
Ingredients:
1 sliced avocado, for garnish (optional)
2 cups vegetarian broth
2 large carrots, diced
1-(16 oz. can) chickpeas
1/8 teaspoon cinnamon
1/2 teaspoon cumin
1-(16 oz can) diced tomatoes (I prefer fire roasted)
1 tablespoon fresh chopped basil
fresh chopped basil, for garnish
2 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon extra-virgin olive oil
1 orange pepper, diced
1/2 teaspoon red pepper flakes
salt and pepper for seasoning
1 medium sweet potato, peeled and diced
1 small white onion, chopped
Equipment:
pot
Cooking instruction summary:
Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, and salt; saute for 2 minute. Add the diced orange pepper and carrots to the pot and saute for 5 minutes.Add the entire can of tomatoes to the pot. Next add the chickpeas, vegetarian broth, cumin, basil, red pepper flakes, cinnamon, and salt. Bring to a simmer; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 10 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.Serve, garnished with additional basil and/or avocado slices if desired. Serves 4.
Step by step:
1. Heat the olive oil in a medium pot over medium-high heat.
2. Add the onion, garlic, and salt; saute for 2 minute.
3. Add the diced orange pepper and carrots to the pot and saute for 5 minutes.
4. Add the entire can of tomatoes to the pot. Next add the chickpeas, vegetarian broth, cumin, basil, red pepper flakes, cinnamon, and salt. Bring to a simmer; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 10 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
5. Serve, garnished with additional basil and/or avocado slices if desired.
6. Serves 4.
Nutrition Information:
covered percent of daily need
