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1/4 cup olive oil
4 cups chopped onion
1/4 cup minced garlic
4 cups fresh sweet potatoes, washed and cubed
2 quarts chicken broth
2 bay leaves
4 teaspoons paprika
2 teaspoons ground turmeric
2 tablespoons dried basil leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 cups peeled and chopped tomatoes
1 1/2 cups chopped sweet green peppers
4 cups cooked or canned garbanzo beans
2 1/2 tablespoons light soy sauce
1/4 cup fresh lemon juice
3 cups grated Parmesan cheese; for garnish
In a large saucepot, heat oil; saute onion and garlic for five minutes. Add celery, sweet potatoes, chicken broth and spices. Bring to boil; cover and simmer 15 minutes. Stir in tomatoes, green pepper and garbanzo beans; simmer 15 minutes longer. Carefully, in small batches, use a food processor or blender and process until smooth. Stir in soy sauce and lemon juice; heat through. Ladle 1 cup into each individual soup bowl and sprinkle with 1/4 cup Parmesan cheese.
Recipe Source: www.sweetpotatousa.org