Vegan Tomato, Chickpea, and Sweet Potato Soup
Cozy vegan tomato chickpea soup with hearty sweet potatoes and incredible spices like garlic, cumin, and fresh basil. Top this nourishing soup with avocado for a delicious, filling lunch or dinner.
Servings 4 servings
Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small white onion, chopped
- 1 orange pepper, diced
- 2 large carrots, diced
- 1- (16 oz. can) chickpeas
- 1- (16 oz can) diced tomatoes (I prefer fire roasted)
- 2 cups vegetarian broth
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh chopped basil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cinnamon
- 1 medium sweet potato, peeled and diced
- salt and pepper for seasoning
- fresh chopped basil, for garnish
- 1 sliced avocado, for garnish (optional)
Instructions
- 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.
Notes
Adding things like quinoa, chicken, pork, or turkey would make this dish higher in protein.
Feel free to add parsley or cilantro instead of basil.
You can use fresh tomatoes if you prefer.