Description
Moroccan sweet potato soup blends warm spices and creamy textures for a comforting Mediterranean-inspired dish. Rich with aromatic cumin, ginger, and paprika, this hearty soup invites you to savor each spoonful of its nourishing, deeply satisfying flavors.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes
- 1 (18 oz) can chickpeas, drained
- 6 cups (1.4 liters) low-sodium vegetable stock
Spices and Herbs:
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ½ teaspoon red pepper flakes
- ½ teaspoon ground caraway seed
- ½ teaspoon cinnamon
Aromatics and Seasonings:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- Juice of 1 lemon
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare oven for sweet potato roasting at 400°F (200°C) by lining a baking sheet with parchment paper. Thoroughly scrub sweet potatoes and puncture multiple times with a fork.
- Roast sweet potatoes for approximately one hour until completely tender, ensuring soft and caramelized exterior. Allow to cool slightly after removing from oven.
- Warm olive oil in a large pot over medium heat. Introduce diced onion, celery, and minced garlic, sautéing until onions become translucent and fragrant.
- Integrate an aromatic blend of spices including cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon. Toast spices for one minute, stirring continuously to prevent burning.
- Pour vegetable stock into the pot, adding drained chickpeas and fresh lemon juice. Bring mixture to a rolling boil, then reduce to a gentle simmer.
- Extract sweet potato flesh by slicing roasted potatoes in half and scooping out soft interior. Fold sweet potato pulp into simmering soup, ensuring complete integration.
- Transform soup texture using an immersion blender, creating a silky, uniform consistency. Alternatively, transfer carefully to a standard blender, working in batches with lid slightly open to prevent pressure buildup.
- Adjust seasoning with salt and pepper, tasting and modifying as needed. Garnish with fresh parsley and accompanying lemon wedges.
- Enhance serving with optional toppings like spiced lemon roasted chickpeas or a drizzle of hot sauce for additional complexity and texture.
Notes
- Roasting sweet potatoes intensifies their natural sweetness and adds a deep, caramelized complexity to the soup’s overall flavor profile.
- Toasting whole spices releases their aromatic oils, creating a rich, multilayered sensory experience.
- Prep Time: 10 minutes
- Cook Time: 1 hour 6 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg