Pureed Sweet Potato & Peanut Stew with Chickpeas

The first time I made this soup, I was very silly and added the full amount of lime juice. Have I not learned to only add a little bit of the required citrus, taste, then add more if necessary?! Adding too much citrus can really ruin a soup, and then you have lots of sour soup to eat. So the next time I made it, I added half the amount and extra peanut butter, and it was perfect. And I love that it's a nice thick soup. Try the soup before adding the lime, it's really good like that too.

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Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
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Pureed Sweet Potato & Peanut Stew with Chickpeas
Adapted from Eat, Drink & Be Vegan

1 tbsp olive oil
6 cups sweet potatoes, peeled and chopped
2 cups onions, diced
1 cup celery, diced
4 large garlic cloves, minced
1 tsp salt
2 tsp cumin seeds
3 1/2 tsp ground coriander
1 tsp paprika
2 cups vegetable stock
3 cups water
5 tbsp grated ginger
3 tbsp natural peanut butter
2 cups cooked chickpeas
2 tbsp fresh squeezed lime juice (optional)

In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, and paprika, and stir to combine. Cover and cook for 5-7 minutes, stirring once or twice. Add stock, water, and 2 1/2 tbsp ginger. Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15-18 minutes or longer, until sweet potatoes have completely softened. Stir in remaining ginger and peanut butter. With a blender, puree soup until it is smooth. Stir in chickpeas, and lime juice (if using).