Description
This Moroccan Sweet Potato Soup Recipe is a warm, comforting bowl packed with sweet potatoes, aromatic Moroccan spices, and a creamy texture. It’s healthy, easy to make, and perfect for cozy dinners, meal prep, or a nourishing lunch. The blend of cumin, paprika, ginger, and cinnamon creates a rich, flavorful soup that feels both comforting and vibrant.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 1 medium carrot, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ½ teaspoon ground ginger
- 4 cups vegetable broth
- ½ cup coconut milk (optional for creaminess)
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Optional Garnishes:
- Fresh cilantro or parsley
- Yogurt or coconut cream swirl
- Chili flakes
- Roasted chickpeas
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat.
- Cook Aromatics: Add chopped onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for another minute.
- Add Spices: Add cumin, paprika, coriander, cinnamon, and ginger. Stir for 30 seconds to release the flavors.
- Add Vegetables: Add cubed sweet potatoes and carrots. Stir to coat with spices.
- Add Broth and Simmer: Pour in vegetable broth and bring to a boil. Reduce the heat and simmer for about 20 minutes until the vegetables are tender.
- Blend the Soup: Use an immersion blender (or regular blender) to blend the soup until smooth and creamy.
- Finish the Soup: Stir in coconut milk and lemon juice. Season with salt and pepper.
- Serve: Ladle into bowls and garnish with herbs, yogurt, or roasted chickpeas.
Notes
- For a spicier version, add a pinch of cayenne pepper or harissa paste.
- If the soup is too thick, add a little extra broth.
- Roasting the sweet potatoes before adding them can deepen the flavor.
- The soup thickens after refrigeration, so add broth when reheating.