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Ingredients

3 cups peeled and cubed sweet potatoes 3 cups vegetable broth, divided 2 teaspoons olive oil 1 cup chopped onion 1 stalk celery, chopped ½ cup chopped red bell pepper 1 clove garlic, minced, or more to taste 1 (15 ounce) can chickpeas, drained and rinsed 1 (14.5 ounce) can diced tomatoes, drained 1 tablespoon lemon juice 2 teaspoons fresh grated ginger 1 teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon ground coriander 1 teaspoon chili powder ½ teaspoon salt ¼ teaspoon pepper ½ cup raisins 2 tablespoons peanut butter

Nutrition Info

251.6 calories carbohydrate: 45.4 g cholesterol: : - fat: 5.5 g fiber: 7.3 g protein: 6.9 g saturatedFat: 0.9 g servingSize: - sodium: 745 mg sugar: 16.5 g transFat: : - unsaturatedFat: : -

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.

6 servings

A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.