I wanted to like this more than I did. I think it was more my fault than the recipe's; figuring that with soup, longer simmers are usually better, I let it simmer for a half hour before adding the peppers and tomatos. Wouldn't recommend that. Things got a little overly soggy, and the sweet potatoes lost a lot of their flavor. Still, I'm giving the recipe four stars because it's healthy but still very flavorful!

I've made this recipe several times for guests, and it is a hit every time! It is easy and so very good I will make this one, and share the recipe for years.

My family demanded that I puree this soup, and I really wish I hadn't listened to them. This is not a puree soup. Pureed though, it tastes great with a dollop of plain yogurt on top. I really think it was the combination of sweet potatoes and garbazo beans that was a little off for me, though. I love both ingredients, but I think sweet potatoes would go better with black beans. Garbanzo beans are just too meaty and heavy to match with the sweet potatoes. Still a good flavored soup and I'm glad I tried it.

Can I give this 15 stars? Beautiful, hearty, rich, flavorful, healthy soup. I added two chopped carrots, doubled the garlic (of course) and found I had no tumeric so substituted dried mustard and some curry powder. Will definitely make this next winter.

A new favorite. I practically double the veggies, just because I love 'em so much. Soooo good!

I thought this had a strange taste, like there was too much tangy or sour flavor. I added a cumin/chili powder/cocoa combo (from the spicy chicken and sweet potato stew on this site), and that seemed to round it out perfectly for my tastes. Not a bad recipe--I just prefer the flavor of the other.

This is a little spicy; I added a tablespoon of peanut butter to my bowl and that subdued it AND added great flavor. Wonderful, healthy and flavorful soup.

I thought this soup lacked flavor. I cut back on the salt and added an extra tablespoon of tamari to punch up the flavor. This helped some but I kept thinking it needed spinach or something. Nice healthy soup but I don't think I will make it again. Thank you for sharing.

I used a whole can of garbanzo beans, a red pepper instead of green, canned diced tomatoes instead of fresh, and added a chopped carrot. Turned out amazing! The sweet potato and turmeric give this soup a great flavor!

I didn't have sweet potatoes, but made it anyway with white potatoes and LOVED it! Maybe a mixture of white and sweet pototoes would be good?? I think using ALL sweet potatoes may make it a little too sweet for us. It was good the first day, but even better a couple days later. I did use a full quart of chicken stock. I think this could be a very flexible soup, adding more or less of what you have on hand. Will definitely make again!

MMMMM. this soup is sooo good. I used more cinnamon and no paprika (since didn't have any). Also added carrots and corn and fresh mushrooms and used regular potatoes, however I think the sweet potatoes would be wonderful.

I was looking for a vegetarian, low calorie soup that was also tasty and healthy -- THANK YOU! This is great. I love a sweet touch and was amazed at the flavor given by the sweet potatoes -and without added sugar! I used 8 oz of diced tomatoes with juice since I didnt' have fresh and that worked well. I encourage all to try this with vegetable broth (I used veg bouillon and it came out great) to provide a healthy meat-free meal now and then. Wonderful!

I am a huge soup lover not easily impressed but this was so good! Next time I will double the broth/spices and leave out the garb.beans. I like garb's but not in this.

Wonderful recipe! Very easy and can be modified in many fun ways. Thank you so much.

Such an unusual and delicious soup! I forgot to buy celery and garbanzos, so I substituted carrots and cooked brown rice. I also used two cans of chicken broth. It was really great this way. I just love all of the different spices, which give this soup an Indian taste. This is a fantastic soup that I will make again and again.

Yummy, I made this two weeks in a row. I made as directed but substituted one pound of cooked lean ground beef for the garbanzo beans. The flavor was wonderful. Served with cornbread once and jasmine rice the second time.