Moroccan Sweet Potato Soup
User Reviews
5
Moroccan Sweet Potato Soup
Description
The Moroccan Sweet Potato Soup begins with roasting sweet potatoes until tender, which enhances their natural sweetness. The base uses olive oil to sauté onions, celery, and garlic until translucent. Then a mixture of traditional North African spices—including cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway, and cinnamon—is cooked briefly to release their aroma. Chickpeas and vegetable stock are added, along with lemon juice for acidity.
The roasted sweet potato flesh is scooped from the skins and added back to the pot before pureeing with an immersion blender, creating a smooth, creamy texture that balances the spices. The flavors are robust yet balanced by the lemon juice's brightness and the mild heat from red pepper flakes. Parsley garnish adds a fresh herbal note to the finished bowl.
This soup serves well warmed on its own or can be accompanied by crusty bread. Adjust the spice heat with more red pepper flakes or by offering hot sauce at the table for individual preference. It suits a hearty vegetarian option with satisfying protein from chickpeas.
Sweet potatoes can be roasted ahead of time and refrigerated, speeding up preparation. For users who prefer more controlled spice levels, adding hot sauce when serving allows personal customization.
Ingredients
- 2 sweet potato medium
- 1 tablespoon olive oil
- 1 onion medium, diced
- 2 celery diced, stalks
- 2 garlic minced, cloves
- 2 teaspoon cumin
- 1 tsp smoked paprika
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- ½ teaspoon red pepper flakes
- ½ teaspoon caraway seed ground
- ½ teaspoon cinnamon
- 6 cups vegetable stock low sodium
- 18 oz chickpeas drained, canned
- 1 lemon juiced
- salt to taste
- black pepper to taste
- parsley for garnish
Instructions
- Preheat oven to 400°
- Line a baking sheet with parchment or foil
- Scrub sweet potatoes well, then poke several times with a fork
- Bake sweet potatoes on prepared pan in the center of oven 1 hour, or until tender
- In a large pot or dutch oven, heat oil over medium heat
- Add onion, celery, and garlic, and cook, stirring often, about 5 minutes, or until onions are translucent.
- Add cumin, paprika, coriander, turmeric, pepper flakes, caraway, and cinnamon. Cook and stir until fragrant.
- Add stock, chickpeas, and lemon juice and bring back to a boil
- Slice potatoes in half lengthwise, and scoop out the flesh, adding to the pot
- Use an immersion blender right in the pot to puree the soup, blending until smooth, or, transfer in batches to a blender, using care not to overfill, and keeping the vent open.
- Taste and season with salt & pepper
- Serve hot, with lemon wedges, hot sauce if desired, and garnished with parsley and Spiced Lemon Roasted Chickpeas
Notes
- Roast sweet potatoes in advance and store in the refrigerator to save time when making the soup.
- Adjust spice heat by increasing red pepper flakes or adding hot sauce like harissa at serving.
- Lemon juice brightens the overall flavor profile, balancing the rich spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 19222 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 192.22kcal | 10% |
| Carbohydrates | 28.06g | 9% |
| Protein | 10.36g | 21% |
| Fat | 5.78g | 9% |
| Saturated Fat | 0.98g | 5% |
| Sodium | 156.2mg | 7% |
| Potassium | 585.67mg | 12% |
| Fiber | 6.47g | 26% |
| Sugar | 3.67g | 7% |
| Vitamin A | 6442.39IU | 129% |
| Vitamin C | 12.66mg | 14% |
| Calcium | 74.45mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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