Moroccan sweet potato, carrot and chickpea soup
- 09.03.2017
- 1 594
This easy soup comes highly recommended from many wowfood.guru members.
Recipe «Moroccan sweet potato, carrot and chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 large brown onion, roughly chopped, 2 garlic cloves, crushed, 1 tsp ground coriander, 2 tsp ground cumin , 1/4 tsp chilli powder, 600g orange sweet potato, peeled, diced, 500g carrots, peeled, sliced , 6 cups salt-reduced chicken stock, 300g can chickpeas, drained, rinsed, 1/2 small lemon, juiced, Turkish bread croutons , to serve.
Ingredients:
- 2 tbsp olive oil
- 1 large brown onion, roughly chopped
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1/4 tsp chilli powder
- 600g orange sweet potato, peeled, diced
- 500g carrots, peeled, sliced
- 6 cups salt-reduced chicken stock
- 300g can chickpeas, drained, rinsed
- 1/2 small lemon, juiced
- Turkish bread croutons , to serve
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
- Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
- Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.