Moroccan Sweet Potato Soup Recipe
Sweet potato soup got sick of being the well-behaved one at the table, so it recruited harissa, cardamom, and a spicy yogurt swirl to help it cause some trouble. Chickpeas and kale showed up to make sure it counts as a nourishing din din and not just a fancy appetizer that leaves you rummaging through the fridge at 10pm looking for pierogis.
Servings: 16 Cups
Calories: 123kcal
Cost: $11
Ingredients
- 4 teaspoons olive oil
- 2 cups onion diced
- 1 ½ cups carrots peeled and thinly sliced
- 1 ½ cups celery diced
- 5 teaspoons garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- ¼ teaspoon ground black pepper
- ¼ cup harissa paste
- 2 lbs. sweet potatoes peeled and cut into 2 cm cubes
- 14.5 oz. canned diced tomatoes preferably fire roasted
- 15 oz canned chickpeas drained and rinsed
- 8 cups unsalted vegetable stock or water
- ½ cup cilantro chopped
- ½ cup parsley chopped
- 4 cups kale stems removed and chopped
- 1 tablespoon salt or to taste
Optional Garnishes:
- ¼ cup sliced almonds toasted
- 2 tablespoons cilantro leaves
- 2 tablespoons parsley chopped
- ¼ cup unsweetened plant-based yogurt
- 2 tablespoons harissa paste
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds when the oil is hot, add the onion, carrots, and celery. Sauté for 7-8 minutes until the vegetables soften.
- Add the garlic, ginger, cumin, coriander, cardamom, cinnamon, black pepper and harissa paste. Continue to sauté for 2-3 minutes to bloom the spices.
- Add the sweet potatoes, tomatoes, chickpeas, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the sweet potatoes are tender.
- Stir in the cilantro, parsley, kale, lemon juice, and salt to taste. Simmer for 4-5 more minutes, just until the kale is tender.
- Meanwhile, toast the almonds in a dry skillet over medium heat for 2-4 minutes, stirring frequently, until lightly browned. Remove from the heat and set aside.
- Ladle the soup into bowls. Garnish with toasted almonds, cilantro, parsley, plant-based yogurt, and additional harissa, swirled into the yogurt with the back of a spoon.
Notes
🧄 Unlock Your Spices
Cooking the garlic, ginger, and spice blend in the pot for a couple minutes wakes everything up and builds way more flavor than dumping it all in raw and hoping for the best.
🥬 Kale Yeah
Stir the kale in right at the end so it stays bright and tender instead of turning into sucky, gray, overcooked sludge that makes everyone hate veggies. A few minutes tops is all it needs.
Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 688mg | Potassium: 453mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10933IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 2mg