1 medium onion, chopped
3 medium garlic cloves, crushed
1 medium carrot, thinly sliced
1 medium pepper, sliced
2 cups sweet potatoes, chopped into 1 inch squared
1 cup mushrooms (any you desire)
2 inch piece of ginger, thinly sliced
1/2 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon red chili powder (optional)
1 tablespoon tomato puree
1 litre vegetable stock (I usually make it with veggie bouillon)
1 can of kidney beans
salt and pepper to taste
Heat a little olive oil in a soup pot on a medium heat and add the chopped onion for 4-5 minutes, stirring regularly until the onion becomes translucent.
Add the garlic, carrots, pepper, sweet potato, mushrooms and ginger and continue cooking for another 5 minutes.
Add the spices, tomato puree and vegetable stock and stir.
Cover the pot and leave to simmer for 25 minutes on a low heat, stirring occasionally.
Add the kidney beans, salt and pepper and cook for another 10 minutes on a medium heat until the vegetables are tender.
I usually sprinkle some sunflower seeds to finish the dish.