Moroccan Sweet Potato Soup with Chickpeas
A delicious Moroccan sweet potato soup
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp cayenne pepper
- ¼ tsp ground turmeric
- 2 large sweet potatoes peeled and diced
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can chickpeas drained and rinsed
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- Greek yogurt or coconut yogurt for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook for about 5 minutes, until softened.
- Stir in garlic, cumin, coriander, cinnamon, ginger, cayenne, and turmeric. Cook for 1–2 minutes, stirring until fragrant.
- Add sweet potatoes and stir to coat in spices. Cook for 2–3 minutes.
- Pour in broth and tomatoes with their juices. Bring to a simmer, reduce heat to low, and cover. Simmer for 15–20 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or blend in batches and return to the pot.
- Stir in chickpeas and season with salt and pepper to taste. Heat through.
- Serve hot, topped with cilantro. Add a spoonful of yogurt if desired.
