Sweet Potato Chicken Soup With Spinach And Snap Peas

• 2 tablespoons olive oil
• 1-2 cups onion, diced
• 4 cloves garlic, minced (about 2 tablespoons)
• 2 quarts chicken stock
• 1/2 cup water
• 2 pounds unpeeled carrots, chopped
• 2 pounds sweet potatoes, peeled and chopped
• 1/2 of an uncooked chicken, skin/bone intact
• 5 ounces fresh spinach, sliced thin
• 8 ounces fresh sugar snap peas, cut into 1/2-inch pieces
• 1 teaspoon ground cumin

1. Heat olive oil in a large, heavy bottomed soup pot over medium heat. Add onion and garlic, saute until softened (about 2-4 minutes).
2. Add the chicken stock or water (plus the 1/2 cup of water), carrots, and sweet potatoes. Bring to a boil, reduce heat to low and add chicken. Cook on low heat uncovered for 1 1/2 hours.
3. Remove chicken and set aside to cool (can be placed in the refrigerator, if you prefer).
4. Puree stock and vegetables in batches until smooth. I like to use a stick blender and leave in a few small chunks of the root veggies.
5. Remove the skin and bones from the chicken, and cut the meat into bite-sized pieces.
6. Return meat to pureed broth; bring to a gentle simmer, season with salt and pepper to taste
7. Add spinach and snap peas, stir in cumin, and cook until spinach is not quite yet wilted, but warmed. Taste for salt and pepper again, and serve.

olive oil, onion, garlic, chicken stock, water, carrots, sweet potatoes, chicken, fresh spinach, sugar snap peas, ground cumin

Taken from food52.com/recipes/56850-sweet-potato-chicken-soup-with-spinach-and-snap-peas (may not work)