Curried Sweet Potato, Carrot, Chickpea Soup

I went months without cooking or updating my food blog. I kind of even lost my ability to cook. But magically it’s back. I’m mostly making soups and stews, but yummo to being a great cook again.

It’s hard for me to just eat leafy greens so I add them to a soup or stew and that’s my yummy way to make sure I’m getting my daily iron intake in.


1 container organic vegetable stock

3 cups water

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp poultry seasoning

1 tsp curry powder

3 dashes smoked paprika

Salt and pepper to taste

1 large medjool date

1/2 cup soaked cashews

1/2 white onion sautéed

2 large sweet potatoes

5 medium sized carrots

1 can chickpeas


I used my crock pot for this if you use an insta pot you may need to adjust measurements.

Add soup broth and water and seasonings to the crock pot.

Peel 1 sweet potato and 2 of the carrots dice and add to a pot of water. Bring to a boil and cook for about 30 minutes until both are soft.

If you have an immersion blender you can add the sweet potato and carrots to the soup broth and blend. I added the sweet potato and carrots to my vitamix with 2 cups of the soup broth then added in the 1/2 cup of soaked cashews and medjool date blend to combine.

Then add that mixture back to the crock pot with the rest of the broth.

Sauté the white onion and add to the crock pot.

Now boil and cook the other sweet potato and carrots for about 30 minutes. Once cooked add those to the crock pot and add in the chickpeas.

Turn the crock pot on high and cook until fully heated. Season to taste.


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