Prep Time: 15 minutes | Bake Time: 20 minutes | Total Time: 35 minutes

Submitted By: Lesley Levinski

Try to make soup a staple in your weekly meal planning. A  bowl is always packed with vitamins, minerals, and is hydrating.  Serve as a small bowl with your dinner or a bigger bowl accompanied by a salad for lunch! This one freezes beautifully! 

Ingredients: 

• 2 tbsp flaxseed oil (or olive oil)
• 1 large onion finely chopped
• 2-3 garlic cloves minced
• 3 tsp cumin
• ½ tsp chili powder
• 1 tsp cilantro/coriander
• 2 cups of chopped carrots
• 3 cups of chopped sweet potato
• 6 cups broth (vegetable, or chicken,)
• 1 can of chickpeas (drain and rinse)
• Juice of one lime
• Salt and pepper to taste

Optional Ingredients:  You could add  1 roasted red pepper to the mix.  Cover in olive oil and bake 12 minutes, once done scoop out seeds and blend pepper to add to the carrot and sweet potato mix.  

Directions: 

In a large pot, saute onions until transparent.  Add the minced garlic and spices, stir well and saute for another minute or two.  Add in the sweet potato, carrots (and red pepper if desired) along with the broth.  Cook until the veggies are tender. Once tender, add the chickpeas (drained and rinsed) and cook about 8-10 more minutes.  Puree, then add lemon juice and season with salt and pepper.  Heat and serve with a sprig of parsley, cilantro, or your favourite herb! 

Recipe Notes:

If you find the puree too thick, add more broth 😉 

Soup season is year round for me, but it is especially nourishing at this time of year! I hope you give this a go and let me know how you like it! 🙂