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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to roast the sweet potatoes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
