2large or 3 medium sweet potatoespeeled and cut into large dice, about ¾ inch
2large or 3 to 4 medium carrotspeeled and sliced
15- to 16-ouncecan diced tomatoestry fire-roasted
2teaspoonssalt-free all-purpose seasoningsuch as Frontier or Mrs. Dash
½teaspoondried basil or oregano
15- to 16-ouncecan chickpeas or large white beanscannellini or Great Northern,
drained and rinsedor 1 ½ cups cooked
1 to 2cupsunsweetened nondairy milkvery good with unsweetened coconut milk
Salt and freshly ground pepper to taste
Minced fresh parsley or cilantro for toppingas desired
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.
Add the sweet potatoes, carrots, and enough water to barely cover the vegetables.
Bring to a slow boil, then stir in the tomatoes, bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and carrots are tender, about 20 to 25 minutes. Remove and discard the bay leaves.
If using an immersion blender, add the beans and blend about half of the ingredients in the pot, giving the soup a chunky texture.
If using a food processor, transfer about half of the solid ingredients into the container, along with half of the beans and a little of the cooking liquid, then return to the soup pot.
Add enough nondairy milk to give the soup a slightly thick consistency. Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.
Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed. Top individual servings with parsley or cilantro, if desired.
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