Sweet potato and chickpea soup

Ingredients for 3 servings:

• 2 large sweet potatoes or 3
• 2 m.-sized potatoes
• 1 onion(s), yellow
• 1 piece(s) ginger
• 1 can of chickpeas, 400 g each
• 300 ml orange juice
• 3 tsp curry powder
• 3 tsp turmeric
• 1 tsp garam masala
• 2 tsp vegetable stock powder
• 1 tsp salt
• pepper
• 4 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel and chop the sweet potatoes, potatoes, onion, and ginger. Heat the oil in a large pot. Briefly fry the onion. Add the ginger, curry, turmeric, and garam masala and fry briefly. Stir in the potatoes and sweet potatoes. Add about 2 liters of water, enough to cover the vegetables. Add the vegetable stock and salt. Bring the soup to a boil and then simmer on low heat for about 15 minutes, until the vegetables are tender. Meanwhile, wash the chickpeas. Once cooked, add the chickpeas and orange juice to the soup, and season with pepper to taste. Puree the ingredients with a hand blender. There may be a few chunks left over. Stir the soup well. Add a little water if the consistency is too thick, or a little more orange juice to taste.