Gypsy Soup

Serves 4

• 3 tablespoon olive oil
• 2 cups chopped onion
• 2 clove crushed garlic
• 2 cups chopped peeled sweet potato or squash
• ½ cup chopped celery
• 1 cup chopped tomatoes
• ¾ cup chopped sweet peppers
• 1½ cups cooked chickpeas
• 3 cups chicken stock or water
• 2 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon basil
• 1 teaspoon salt
• dash cinnamon
• dash cayenne
• 1 bay leaf
• 1 tablespoon tamari

In soup kettle, saute onion, garlic, celery, and potatoes in oil for 5 min. Add seasonings, tamari, and stock. Bring to simmer. Add remaining veggies and peas. Simmer till veggies are tender.

At this point you may choose to puree. Add 3 cups heavy cream and 2 Tbsp brown sugar.