Carrot-Sweet Potato Soup

• 2 teaspoons olive oil
• 1 onion (8 oz.), peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1 can (15 oz.) garbanzos, drained and rinsed
• 1 pound carrots, peeled and chopped
• 1 sweet potato (about 1 lb.), peeled and cut into 1-inch chunks
• 6 cups fat-skimmed chicken broth
• 3 tablespoons lemon juice
• Salt and pepper

1. Pour oil into a 4- to 6-quart pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Add curry powder, cumin, and cayenne; cook until fragrant, about 1 minute.
2. Add garbanzos, carrots, sweet potato, and broth; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until vegetables are tender when pierced, 30 minutes.
3. Whirl in batches in a blender or food processor until smooth. Return to pan and stir in lemon juice and salt and pepper to taste. Heat until steaming, then ladle into bowls.

olive oil, onion, garlic, fresh ginger, curry powder, ground cumin, cayenne, garbanzos, carrots, sweet potato, chicken broth, lemon juice, salt

Taken from www.myrecipes.com/recipe/carrot-sweet-potato-soup (may not work)