Description
Comforting Moroccan sweet potato soup with chickpeas, infused with aromatic spices and rich coconut milk.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the diced sweet potatoes, chickpeas, ground cumin, ground coriander, turmeric, and cinnamon. Cook for about 2 minutes, stirring frequently.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
For deeper flavors, let the soup simmer slightly longer. Adjust the blending for desired texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, Moroccan, sweet potato, chickpeas, vegan, healthy
