Sweet Potato Beet Apple Gypsy Soup

In the 90s I made a soup for Rosh Hashanah that I found in the Nutrition Action Newsletter, which I subscribed to for a time. I loved the soup but lost the recipe. I even went so far as to look at back issues online, but no luck. I think that's the only recipe I ever lost and longed for! It is a version of the Moosewood Gypsy Soup, I have since discovered.

I made it for Rosh Hashanah because of all the sweet ingredients: sweet potatoes, beets, ginger, and apples. It is super nutritious since it also has chickpeas.

Yael Kalman posted a similar Instant Pot version which I tweaked and I think this is now pretty close to the original.

It makes a big pot of gorgeous color soup. The beets contribute their color to the collective.

2 T oil (or butter if you don't mind it being dairy)
1 large onion, diced
2-3 ribs celery, chopped
3 cloves garlic
2 t. ginger paste or finely grated fresh ginger
1 t. salt
1 t. paprika
1 t. cumin (ground)
½ t. turmeric
½ t. coriander
1 t. cinnamon
2 largish sweet potatoes, peeled and chopped
1 or 2 peeled, chopped apples
2 or 3 peeled, chopped beets (you can now find these vacuum packed, a time saver - if you like beets, just use the whole package)

1 can chickpeas, drained
2 -3 whole carrots, diced
1 can chopped tomatoes (petite saves time)
6 cups vegetable stock (Telma/Israeli + hot water is fine)
Lemon and/or lime juice (about 2 T.)
brown sugar or agave -  about T

optional: a stem of chopped kale
Parsley or cilantro for garnish
[optional: rice, quinoa, or other grain]

In a large soup pot, heat the oil and saute the onions, garlic, celery, and ginger until soft and transparent.

Add the spices til incorporated.

Add tomatoes, sweet potatoes, chickpeas, apples, and beets.

Add the stock and bring to a boil. Cook about 40 minutes, or a few hours in the Wonderbag.

Add the lemon or lime juice and sugar.

Using an immersion blender, process until it's thicker but leave lots of chunks of vegetables. Add salt and pepper to taste. Red chili flakes, if you like, give a little heat.

Serve with chopped parsley or cilantro.