Vegetable and chickpea soup

This African- and Mediterranean-inspired soup is loaded with beta carotene (vitamin A), which is needed for healthy hair, skin and eyes. 

Ingredients

3 tablespoons extra-virgin olive oil
2 medium yellow onions, roughly chopped
12 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons ground coriander
1 1/2 pounds sweet potatoes, roughly chopped
1 1/2 pounds butternut squash, roughly chopped
1 1/2 pounds russet potatoes, peeled and roughly chopped
1 pound carrots, roughly chopped
2 quarts low-sodium vegetable broth
2 15 1/2-ounce cans chickpeas (garbanzo beans), drained and rinsed
1/3 cup fresh chopped cilantro
1/3 cup fresh chopped parsley
2 cinnamon sticks

Directions

1. In a large stock pot,heat oil over medium heat. Add onion, stirring occasionally for 5 to 7 minutes. Add garlic and cook for 2 minutes. Add cumin and coriander and cook for 1 minute. Add vegetables and cook for 3 to 4 minutes.
2. Add broth, chickpeas, cilantro, parsley and cinnamon sticks. Turn heat down to low-medium. Cover and simmer for 25 to 35 minutes.
3. Using a slotted spoon, remove cinnamon sticks. Serve warm.

Makes 10 servings

Carb choices per serving: 4