Moroccan Sweet Potato Soup Recipe

Introduction

This Moroccan Sweet Potato Soup is a warm, comforting dish full of vibrant spices and hearty ingredients. Perfect for chilly days, it combines roasted sweet potatoes with aromatic spices and creamy chickpeas for a hearty, flavorful experience.

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1/2 tsp ground caraway seed
• 1/2 tsp cinnamon
• 6 cups low sodium vegetable stock
• 18 oz can chickpeas, drained
• 1 lemon, juiced
• Salt and pepper to taste
• Parsley for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Step 2: Scrub the sweet potatoes thoroughly and poke several times with a fork. Bake them on the prepared sheet in the center of the oven for about 1 hour, or until tender.
3. Step 3: While the potatoes bake, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and minced garlic. Cook, stirring often, until the onions become translucent, about 5 minutes.
4. Step 4: Stir in the cumin, smoked paprika, coriander, turmeric, red pepper flakes, ground caraway seed, and cinnamon. Cook and stir for a minute or two until the spices release their fragrance.
5. Step 5: Add the vegetable stock, drained chickpeas, and lemon juice to the pot. Bring the mixture to a boil.
6. Step 6: Remove the roasted sweet potatoes from the oven, slice them in half lengthwise, and scoop out the flesh. Add the sweet potato flesh to the pot.
7. Step 7: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and venting to avoid steam buildup.
8. Step 8: Taste the soup and season with salt and pepper as needed.
9. Step 9: Serve the soup hot, garnished with fresh parsley and lemon wedges. Add hot sauce if desired for extra heat.

Tips & Variations

• If you prefer a chunkier texture, puree only half the soup and stir in the remaining chickpeas and sweet potato pieces.
• For added richness, swirl in a spoonful of coconut milk or yogurt before serving.
• Spice levels can be adjusted by reducing or increasing the red pepper flakes to your preference.
• Try garnishing with toasted almonds or a sprinkle of smoked paprika for extra texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of water or stock if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh roasted sweet potatoes provide the best flavor and texture, but if you’re in a pinch, canned sweet potatoes can be used. Adjust seasoning as canned versions can be softer and less sweet.

Is this soup vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it a great option for various dietary preferences and restrictions.

Moroccan Sweet Potato Soup Recipe

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★★★★★

4.9 from 139 reviews

• Author: lina
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Moroccan Sweet Potato Soup is a comforting and flavorful dish packed with warm spices and hearty ingredients. Roasted sweet potatoes blended with chickpeas and aromatic spices create a creamy, rich soup with a perfect balance of sweetness and heat. Garnished with fresh parsley and served with lemon wedges and optional hot sauce, this soup offers a nutritious and satisfying meal inspired by Moroccan cuisine.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 medium sweet potatoes
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced

Spices

• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1/2 tsp ground caraway seed
• 1/2 tsp cinnamon

Liquids & Others

• 1 tbsp olive oil
• 6 cups low sodium vegetable stock
• 18 oz can chickpeas, drained
• 1 lemon, juiced
• Salt and pepper, to taste
• Parsley, for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to roast the sweet potatoes.
2. Prepare Sweet Potatoes: Line a baking sheet with parchment paper or foil. Scrub the sweet potatoes thoroughly and poke them several times with a fork to allow steam to escape while roasting.
3. Roast Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet in the center of the oven and bake for about 1 hour, or until they are tender and easily pierced with a fork.
4. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Cook, stirring frequently, for about 5 minutes until the onions become translucent and softened.
5. Add Spices: Stir in the cumin, smoked paprika, coriander, turmeric, red pepper flakes, ground caraway seed, and cinnamon. Cook the mixture, stirring often, until the spices become fragrant, usually about 1 to 2 minutes.
6. Add Stock and Chickpeas: Pour in the vegetable stock and add the drained chickpeas. Stir in the lemon juice and bring the soup to a boil over medium-high heat.
7. Prepare Sweet Potatoes for Soup: Remove the roasted sweet potatoes from the oven and cut them in half lengthwise. Scoop the flesh out of the skins and add it to the boiling soup pot.
8. Puree the Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, ensuring the vent is open to avoid steam buildup, and blend until smooth.
9. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, garnished with fresh parsley, and offer lemon wedges and hot sauce on the side if desired.

Notes

• Roasting the sweet potatoes enhances their natural sweetness and depth of flavor for the soup.
• If you don’t have an immersion blender, a countertop blender works great, but blend in small batches.
• Adjust the red pepper flakes to your spice preference for more or less heat.
• Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
• For a creamier texture, add a splash of coconut milk or cream before blending.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Category: Soup
• Method: Baking
• Cuisine: Moroccan

Keywords: Moroccan sweet potato soup, roasted sweet potato soup, vegan soup, spicy sweet potato soup, chickpea soup, healthy soup recipe