1/4 cup olive oil
4 cups chopped onion
1/4 cup minced garlic
4 cups fresh sweet potatoes; washed and cubed
1 gallon chicken broth
2 bay leaves
4 teaspoons paprika
2 teaspoons ground tumeric
2 tablespoons dried basil leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 cups peeled and chopped tomatoes
1 cup chopped sweet green peppers
2 cans garbanzo beans
3 tablespoons Lite soy sauce
1/4 cup fresh lemon juice
Grated parmesan cheese; for garnish
In a large saucepot, heat oil; sauté onion and garlic for 5 minutes. Add celery, sweet potatoes, chicken broth and spices. Bring to boil; cover and simmer 15 minutes. Stir in tomatoes, green pepper and garbanzo
beans; simmer 15 minutes longer. Carefully, in small batches, turn into container for food processor or blender and processor and process until smooth. Stir in soy sauce and lemon juice; heat through.
Ladle 1 cup into each individual soup bowl and sprinkle with parmesan cheese.
-Recipe adapted from the Sweet Potato Council
