**Ingredients**1 tablespoon oil1 large onion diced2 cloves garlic2 med sweet potatoes (peeled and cubed)1 tablespoon paprika4 cups vegetable stock19 ounce can drained chickpeas12 ounce can drained corn niblets1 teaspoon saltPepper and cayenne pepper to taste2-3 tablespoons chopped parsley

Red pepper puree1 roasted red pepper1 clove garlic1 tablespoon oil1/8 teaspoon coarse saltFew drops balsamic vinegarPepper to taste

Directions

In a large soup pot sauté garlic and onion. Toss in other ingredients. Pour in stock and boil. Simmer for 10 minutes.

Add chickpeas, corn and seasonings. Mix up the soup with a hand blender until thick.

Place all ingredients for the red pepper purée in a blender. Blend until smooth.

Drizzle on top of the soup as a garnish.