Cooking Steps

• Heat olive oil in a large pot over medium heat. Add chopped onions and carrots, and cook until softened. Stir in the minced garlic and cook until fragrant.
• Add the tomato paste along with cumin, coriander, cinnamon, paprika, and ginger. Stir well to coat the vegetables and let the spices bloom for a minute or two.
• Add in the peeled and cubed sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the sweet potatoes are tender.
• Once the vegetables are soft, use an immersion blender to partially blend the soup. Stir in salt, pepper, lemon juice, and chopped fresh herbs just before serving.