Curried Cauliflower and Sweet Potato Soup

This lovely recipe comes from the Fat Free Vegan Kitchen and is really so delish! It's been one of my favorite so far. Although all the recipes I post are my faves. If I don't love it, then I don't post it. I loved it so much that it's going on the list for next week menus.

I didn't have chickpeas so I used corn. But, if I had been thinking i would of put in chicken. Since beans are there to provide protein. Also, I forgot to put in the peanut butter at the end. 

The soup was so good the way it was though. However, I do want to try it with the chickpeas and peanut butter. 

1 large onion, peeled and chopped

1/2 teaspoon cumin seeds

1 tablespoon ginger paste or minced ginger root

1 small chile pepper, such as jalapeño or serrano, seeded and minced

3 cloves garlic, minced

4 cups vegetable broth (or water plus bouillon cubes)

1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes

1 tablespoon mild curry powder, divided

1/8 teaspoon cinnamon

1 large head cauliflower, separated into bite-sized flowerets

1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)

1 15-ounce can diced tomatoes

2-4 cups water

1 teaspoon salt (or to taste)

1/4 tsp cayenne pepper (or to taste)

1 tablespoon natural peanut butter

Heat a large non-stick pot (4 quarts or larger). Add the onion and cook, stirring, until it begins to soften, about 3-4 minutes. Add the cumin seeds, ginger, chile pepper, and garlic, and cook, stirring constantly, for another 30 seconds. Stir in the broth, sweet potatoes, 1 teaspoon of the curry powder, and cinnamon. Bring to a boil, reduce heat, cover and cook over low heat until sweet potato softens, about 20 minutes.

Add the cauliflower, chickpeas, and tomatoes to the pot. Add just enough water to almost cover the cauliflower, probably about 3 cups. Stir in the remaining 2 teaspoons of curry powder, and add salt and cayenne pepper (more if you like things hot, less or none at all if you prefer it not spicy). Cover and simmer until cauliflower is tender, about 15-20 minutes. Stir in the peanut butter and serve hot.