5 from 126 votes
Moroccan Sweet Potato Soup
Moroccan Sweet Potato Soup combines roasted sweet potatoes with a blend of aromatic spices like cumin, smoked paprika, coriander, turmeric, and cinnamon. Chickpeas add a creamy texture and protein, while vegetable stock creates a smooth base. This soup delivers a warm, spiced profile with a velvety consistency, making it ideal for comforting meals. The addition of lemon juice brightens the flavors, and parsley garnish adds freshness.
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings:
6
Calories:
19222 kcal
Course:
Soup
Cuisine:
Moroccan
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 19222
% 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.