Moroccan Sweet Potato, Carrot and Chickpea Soup
Cooking time45 min
Soup is a staple of any meal and can add flavor to any dish. As soup is normally served first before the main course, it can make or break your entire meal. Today, we’re going to make a more exotic soup, the Moroccan Sweet Potato, Carrot and Chickpea Soup.
Note that the Turkish bread loaf need to be cut in half lengthways chopped into 2 cm cubes. Spray the bread completely with olive oil cooking spray. Place the olive oil treated bread on a tray and bake for 10 minutes at 200C or until bread turns golden brown. Serve as croutons on the soup.
Using a large saucepan, heat the olive oil in medium-high heat.
Add onion and garlic to the saucepan. Cook and stir often for the next 3 minutes.
Add the coriander, chili powder and cumin into the pan and stir for about a minute or so.
Continue to cook and stir while adding the sweet potatoes and the carrots. Continue stirring for the next 5 minutes.
Pour in the soup stock and cover the pan. Wait for the soup stock to come to a boil.
Reduce the hit to a medium-low and let the soup simmer. Stir occasionally for the next 20 minutes.
Add the chickpeas to the soup and let it simmer. Make sure to cover the pan. Let it simmer and sit for the next 10 minutes or until the chickpeas become tender.
In batches, take some of the soup with all its ingredients and blend it until it becomes smooth.
Once done, return the blended soup into the saucepan over medium-low heat. Make sure to season with salt and pepper.
Add 1 tablespoon of the lemon juice and then stir.
Continue to heat and stir the soup until its hot (but not to the point of boiling).
Ladle the soup into bowls. Top it with croutons and sprinkle with pepper.
- 2 tablespoons of olive oil
- 500g of carrots that are peeled and sliced
- 1 large brown onion, roughly chopped
- 600g of orange sweet potatos that are peeled and diced
- 300g can chickpeas, drained and rinsed
- 2 crushed garlic cloves
- 1 teaspoon of ground coriander
- 2 teaspoons of ground cumin
- 1/4 teaspoon chili powder
- 6 cups of salt-reduced chicken stock
- 1/2 small lemon, that has been juiced;
- Turkish bread croutons, to serve (please see notes)