A comforting soup that is bright and packed with protein. Get your fill with this Moroccan Bisque.
By Jill Nammar
Vibrant, soul-satisfying sweet potato soups are a favorite of mine. This one has the luscious texture of a bisque, but none of the cream. You’re free to add some heavy cream or coconut cream if you’d like. But you won’t miss it. I promise. I adore this soup! I hope you’ll give it a go.
Two common spices, cinnamon and cumin, infuse this recipe with Moroccan flavors. Fresh ginger brings a bit of heat. It’s relatively easy to prepare too. Everything is chopped and dropped into a pot to simmer. The soup can even be made ahead of time. 
It’s a lovely choice for any holiday menu, especially if you’re serving vegans or vegetarians. It has pizazz. Slurp it on a cozy weekend when you’re in need of a therapeutic detox. The addition of chickpeas bumps up the protein. I also like the texture they provide. This is one of those rockstar recipes which require minimal effort.
I love to top a big bowl of this soup with diced scallions for color, toasted sesame seeds for crunch and a squeeze of lime for freshness. Harissa or Sriracha counters the sweet potatoes with a spicy kick. This healthy soup is packed with vitamins, minerals, fiber and antioxidants. It’s nurturing, rich and delicious…win-win!
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Sweet Potato Moroccan Bisque
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
A warming, subtly spiced soup perfect for a chilly evening. Sweet potatoes and chickpeas create a creamy, satisfying base.
Ingredients
- 3 large sweet potatoes (700 g) large sweet potatoes
- 1 cups (454 ml) chickpeas
- 2 celery stalks (113 g) celery stalks
- 2 carrots (113 g) carrots
- 1 onion (113 g) onion
- 2-3 inch piece of peeled and grated ginger ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 vegetable bouillon cubes vegetable bouillon cubes
- 6 cups (1420 ml) water
- Sea salt
- 1-3 drops toasted sesame oil or Asian sesame oil (optional)
- 1-2 tablespoons sesame seeds
Instructions
- Place all ingredients except sesame seeds and sesame oil in a large pot.
- Bring to a boil, cover, reduce heat, and simmer until vegetables and potatoes are tender.
- Purée with an immersion blender, regular blender, or food processor until smooth.
- Stir in chickpeas and a few drops of toasted sesame oil (if using); warm through.
- While the soup simmers, toast sesame seeds in a dry skillet until golden brown.
- Set aside the toasted sesame seeds.
- Ladle soup into bowls.
- Sprinkle with toasted sesame seeds.
- Serve with lime or lemon wedges.
- Optional additions: harissa, sriracha.
- To Serve: lime or lemon wedges, harissa, chopped parsley or scallions, warm pita, crackers, or crusty bread
Notes
- For a richer flavor, roast the sweet potatoes and other vegetables before adding them to the pot.
- If you don’t have vegetable bouillon cubes, you can substitute with vegetable broth.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 8
- Protein: 8
Frequently Asked Questions
Can I substitute chickpeas with another ingredient in the Sweet Potato Moroccan Bisque?
Yes, you can substitute chickpeas with white beans or lentils for a different texture and protein boost.
What type of lime should I use to top the bisque?
Fresh lime juice from a regular lime works best to enhance the flavors of the bisque with a bright, zesty finish.
Is it necessary to add harissa or Sriracha to the Sweet Potato Moroccan Bisque?
While it’s not necessary, adding harissa or Sriracha provides a nice spicy kick that balances the sweetness of the sweet potatoes.
