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Locally Inspired Recipes.

Spicy Sweet Potato Soup.

This recipe, first published for TIMptations CSA program, incorporates winter’s abundant supply of beta-carotine rich sweet potatoes with other locally produced vegetables such as onions, carrots and celery. Combined with Mediterranean influenced spices such as fresh grated ginger, paprika, garlic and red pepper flakes, this savory soup delivers intense flavor and many immune boosting properties.



  • 1 tablespoon water
  • 6 cups sweet potatoes, peeled and chopped
  • 2 cups onions, chopped
  • 1 cup celery, chopped
  • 3 large cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • 2 teaspoons cumin seeds
  • 3 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups vegetable stock
  • 3 cups water
  • 2-3 tablespoons fresh ginger, grated (adjust to taste)
  • 2 tablespoons almond butter
  • 2 cups cooked chickpeas
  • 3–4 tablespoons freshly squeezed lime juice
  • fresh cilantro, chopped (optional, for serving)


1 - In a large pot on medium heat, add water, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine. Cover and cook for 5–7 minutes, stirring once or twice.

2 - Add stock, water, and 1 tablespoon ginger (reserve remaining 1-2 tablespoons). Stir to combine and increase heat to bring mixture to a boil.

3 - Once boiling, reduce heat to medium-low, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.

4 - Stir in remaining ginger (adjusting to taste) and peanut butter. With a hand blender, puree soup until just smooth. Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.