Gypsy SoupGypsy Soup

4 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
2 cloves garlic, crushed
2 cups diced peeled sweet potatoes
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
3 cups chicken stock
1 tablespoon tamari
1 cup chopped fresh tomato
1 1/2 cups cooked garbanzo beans
3/4 cup chopped green bell pepper

How To Make Vegetable TagineHow To Make Vegetable Tagine

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
3 carrots, chopped
2 sweet potatoes, chopped
1 eggplant, chopped
4 plum tomatoes, chopped
3 zucchini, chopped
1/2 cup raisins
3 (16 ounce) cans chicken broth
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 (15.5 ounce) can garbanzo beans, rinsed and drained
1 teaspoon salt
1 teaspoon ground black pepper

Recipe For Traci B’s Callaloo SoupRecipe For Traci B’s Callaloo Soup

2 teaspoons vegetable oil
1 1/2 cups chopped onion
3 cloves garlic, pressed
2 teaspoons grated fresh ginger root
1/4 teaspoon ground allspice
1 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon ground dried thyme
5 cups vegetable stock
2 cups diced peeled sweet potatoes
3 cups chopped kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup diced tomato
1 cup canned black-eye peas, rinsed and drained
2 tablespoons lime juice, or to taste