Heat olive oil in a stock pot over medium-high heat.
Saute onion, garlic, celery and sweet potatoes for about 5
minutes, or until onion is soft.
Season with paprika, turmeric, basil, salt, cinnamon, cayenne,
and bay leaf. Stir to blend, then stir in chicken stock and
tamari. Cover, and simmer over low heat for 15 minutes.
Add tomatoes, garbanzo beans and green pepper to the soup, and
simmer for another 10 minutes, or until all of the vegetables
are tender. Adjust salt and pepper to taste.