Sun-Butter & Root Veggie Soup

2 tbsp Coconut Oil
4 clove Garlic
1 medium (2-1/2" dia) Onions, raw
4 tsp Ginger Root
2 cup, cubes Sweet potato
1 large (7-1/4" to 8-1/2" long) Carrots, raw
1 tsp Spices, Turmeric
.5 tsp Spices, Cumin Powder (by MZTRACY)
.25 tsp Cinnamon, ground
0.25 tsp Cayenne Pepper (Ground)
3 tsp *BRAGG Liquid Aminos (by PINKIEFROMPQ)
.25 cup Tomato Paste
6 oz Sunflower Seed Butter
4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
1.5 cup GOYA Chick Peas (Garbonzo Beans)
1 serving Nature's Greens, Collard Greens, 3 Cups
.25 tsp Mortons Sea Salt (by LILBHOWARD)

In a Dutch oven heat oil over medium high heat. Add minced garlic, chopped onion, and grated ginger and sautee for about 5 minutes until soft. Add the cubed sweet potato, chopped carrot and celery, spices, and coconut aminos and saute for 1 minute more.

add tomato paste, sunflower seed butter and vegetable broth. Bring to a boil, then reduce heat to simmer and cook 25 minutes or until sweet potatoes are soft. Stir in sliced/chopped collard greens and chickpeas, simmer 5 minutes more. Season with salt and serve with a garnish of cilantro and sunflower seeds if desired.

Serving Size: serves 6, aprox. 1 cup serving

Number of Servings: 6

Recipe submitted by SparkPeople user SUNNYBR.