Moroccan Spiced Sweet Potato and Chickpea Soup Recipe
A flavorful and comforting Moroccan Sweet Potato Soup featuring roasted sweet potatoes, aromatic spices, chickpeas, and a smooth, velvety texture. This wholesome soup combines warm spices like cumin, turmeric, and cinnamon with vibrant ingredients, making it perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups low sodium vegetable stock
- 18 oz can chickpeas, drained
- 1 lemon, juiced
- Salt and pepper, to taste
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
Garnish
- Fresh parsley
- Lemon wedges (optional)
- Hot sauce (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Line a baking sheet with parchment or foil for easy cleanup. Scrub the sweet potatoes well and poke several times with a fork to allow steam to escape during roasting.
- Roast Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet and bake in the center of the oven for about 1 hour or until tender and easily pierced with a fork.
- Sauté Aromatics: While the potatoes roast, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and minced garlic. Cook, stirring frequently, for around 5 minutes until the onions become translucent and fragrant.
- Add Spices: Stir in cumin, smoked paprika, coriander, turmeric, red pepper flakes, ground caraway seed, and cinnamon. Continue cooking and stirring until the spices are aromatic, about 1-2 minutes.
- Add Liquids and Chickpeas: Pour in the vegetable stock, add the drained chickpeas, and squeeze in the lemon juice. Increase the heat and bring the mixture to a boil.
- Prepare Sweet Potato Flesh: Once roasted, slice the sweet potatoes in half lengthwise, then scoop out the soft flesh with a spoon. Add the sweet potato flesh directly into the pot.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a traditional blender, carefully venting the lid to avoid steam buildup, and blend until smooth.
- Season: Taste the soup and adjust seasoning with salt and pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with lemon wedges and hot sauce on the side if desired, along with optional spiced lemon roasted chickpeas for extra texture.
Notes
- Roasting the sweet potatoes enhances their natural sweetness and adds depth of flavor to the soup.
- An immersion blender makes pureeing easier and quicker, but a countertop blender works well too—just blend in batches to avoid spills.
- Low sodium vegetable stock is recommended to control the saltiness of the soup.
- This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
- For added protein or texture, garnish with spiced lemon roasted chickpeas or a dollop of yogurt.
- Adjust the level of red pepper flakes according to your preferred spice heat.
Keywords: Moroccan sweet potato soup, roasted sweet potato soup, vegan soup, chickpea soup, spiced sweet potato soup, comforting soup recipe
