Description
Hearty moroccan sweet potato soup offers a comforting blend of warm spices and creamy texture. Chickpeas and aromatic herbs create a nourishing meal that welcomes you to savor North African culinary traditions.
Ingredients
Scale
- 6 cups (1.4 L) vegetable stock, low-sodium
- 2 medium sweet potatoes
- 1 (18 oz) can chickpeas, drained
- 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
- ½ tsp red pepper flakes
- ½ tsp ground caraway seed
- ½ tsp cinnamon
- 1 lemon, juice
- Salt, to taste
- Pepper, to taste
- Parsley, fresh, for garnish
Instructions
- Roasting Preparation: Preheat oven to 400°F (200°C), line baking sheet with parchment paper. Scrub sweet potatoes and create multiple fork punctures for even cooking.
- Spice Infusion: In a large pot, warm olive oil over medium heat. Sauté diced onion, celery, and minced garlic until translucent. Toast cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon for one minute, stirring to prevent scorching.
- Liquid Integration: Add vegetable stock, drained chickpeas, and fresh lemon juice. Bring to a boil, then reduce to a gentle simmer. Roast sweet potatoes for one hour until tender and caramelized, then cool slightly.
- Soup Transformation: Halve roasted sweet potatoes and scoop out soft interior. Fold sweet potato pulp into simmering soup. Use immersion blender or carefully transfer to standard blender, working in batches with lid slightly ajar to prevent pressure buildup, creating a silky, uniform consistency.
- Finishing Touches: Season with salt and pepper to taste. Garnish with fresh parsley and lemon wedges. Optional: Top with spiced lemon roasted chickpeas or a drizzle of hot sauce for added complexity and texture.
Notes
- Prep Sweet Potatoes Carefully: Scrub thoroughly and pierce multiple times to prevent potential steam explosions during roasting.
- Spice Toasting Technique: Brief one-minute toasting releases deep, complex flavors without burning delicate spice compounds.
- Blending Safety Tip: When using standard blender, keep lid slightly open and cover with towel to prevent hot soup pressure buildup.
- Flavor Enhancement Hack: Fresh lemon juice and parsley brighten the soup’s earthy, warm spice profile for a balanced taste experience.
- Prep Time: 10 minutes
- Cook Time: 1 hour 6 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 5
- Calories: 160
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg