Vegan Moroccan Soup

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 3 -4 carrots, chopped
• 3 sweet potatoes, peeled and cubed (bite sized chunks)
• 3 cups vegetable broth
• 1 (14 1/2 ounce) cancut tomatoes, drained
• 1 (14 1/2 ounce) can chickpeas, drained and rinsed
• 2 teaspoons ginger
• 1 teaspoon cumin
• 1 teaspoon curry
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon paprika
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 cup raisins
• 2 tablespoons smooth peanut butter

1. in a stock pot, saute onions, garlic, and carrots in olive oil over medium heat until onions are translucent.
2. Add ginger, cumin, curry, cocoa, paprika, salt and pepper and stir to coat veggies.
3. Add sweet potatoes and broth.
4. Simmer until sweet potatoes can be pierced easily with a fork.
5. Add tomatoes, chickpeas, raisins, and peanut butter.
6. Simmer 10 minutes more.
7. Best served with bread to soak up any leftover broth!

olive oil, garlic, onion, sweet potatoes, vegetable broth, cancut tomatoes, chickpeas, ginger, cumin, curry, cocoa, paprika, salt, pepper, raisins, smooth peanut butter

Taken from www.food.com/recipe/vegan-moroccan-soup-470367 (may not work)