1 tablespoon curry powder

1/4 to 1/2 teaspoon salt

4 cups low-sodium vegetable stock

1 sweet potato, peeled, cubed

1 (19-ounce) can chickpeas, drained and rinsed

1 cup chopped green beans

2 to 3 teaspoons lemon juice (optional)

1. Heat oil in a large pot over medium heat. Add onion, ginger, garlic, curry powder and 1/4 teaspoon salt; cook, stirring often, until onion has softened and ginger sticks to the bottom of the pan, about 5 minutes.

2. Add a splash of the vegetable stock to the pot. Using a wooden spoon, scrape up any brown bits on the bottom of the pan. Stir in remaining stock, sweet potato and chickpeas. Reduce heat to low; simmer, partially covered, until sweet potato is cooked, about 30 minutes.

3. Transfer 3 cups of soup to a blender, and blend until smooth and return to pot. Stir in green beans, and continue to simmer soup until beans are tender crisp, about 5 minutes.

4. Season to taste with salt and a squeeze of lemon juice to perk up the flavor.

Soup tips

--To make this recipe even easier, use an immersion blender right in the pot to partially puree the soup.

--If your curry powder lacks heat, add a pinch of cayenne pepper.

--You can use garam masala in place of curry powder

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)