Description
A warming, subtly spiced soup perfect for a chilly evening. Sweet potatoes and chickpeas create a creamy, satisfying base.
Ingredients
Units
Scale
- 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