Vegan Moroccan Soup

Name: Vegan Moroccan Soup
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, minced; 1 medium onion, chopped; 3 -4 carrots, chopped; 3 sweet potatoes, peeled and cubed (bite sized chunks); 3 cups vegetable broth; 1 (14 1/2 ounce) cancut tomatoes, drained; 1 (14 1/2 ounce) can chickpeas, drained and rinsed; 2 teaspoons ginger; 1 teaspoon cumin; 1 teaspoon curry; 1 teaspoon unsweetened cocoa powder; 1 teaspoon paprika; 12 teaspoon salt; 14 teaspoon pepper; 14 cup raisins; 2 tablespoons smooth peanut butter

17 ingredients

7 steps

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1 medium onion, chopped
3 -4 carrots, chopped
3 sweet potatoes, peeled and cubed (bite sized chunks)
3 cups vegetable broth
1 (14 1/2 ounce) cancut tomatoes, drained
1 (14 1/2 ounce) can chickpeas, drained and rinsed
2 teaspoons ginger
1 teaspoon cumin
1 teaspoon curry
1 teaspoon unsweetened cocoa powder
1 teaspoon paprika
12 teaspoon salt
14 teaspoon pepper
14 cup raisins
2 tablespoons smooth peanut butter

Directions

1

in a stock pot, saute onions, garlic, and carrots in olive oil over medium heat until onions are translucent.
2

Add ginger, cumin, curry, cocoa, paprika, salt and pepper and stir to coat veggies.
3

Add sweet potatoes and broth.
4

Simmer until sweet potatoes can be pierced easily with a fork.
5

Add tomatoes, chickpeas, raisins, and peanut butter.
6

Simmer 10 minutes more.
7

Best served with bread to soak up any leftover broth!