Soup Time

Hi All,

I’ve been craving soup lately, something with a moroccan flavour to it.  I did a search on the internet and found this Moroccan Sweet Potato, Carrot and Chickpea soup.  It’s very tasty and easy to demolish a couple of bowls in succession.  Serve with turkish bread soldiers for a change from everyday toast.

The recipe is from Super Food Ideas – August 2005, by Annette Forest.  This recipe has definitely stood the test of time.

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Moroccan Sweet Potato, Carrot & Chickpea Soup
  • 2 tablespoons olive oil, 1 large brown onion, roughly chopped, 2 garlic cloves, crushed, 1 teaspoon ground coriander,  2 teaspoons ground cumin, 1/4 teaspoon chilli powder, 600g orange sweet potato, peeled, diced, 500g carrots, peeled, sliced, 6 cups reduced-salt chicken stock, 300g can chickpeas, drained, rinsed, 1/2 small lemon, juiced
    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 20-30 minutes until vegetables are soft.
    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.

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NOTE:  I added half the tin of chickpeas to the soup and blended to a fine chunk for texture as I’m a fan of rustic soups.  I then added the other half of the chickpeas before warming up the soup.


Catherine x

11 Comments

  1. noreen

    hello catherine – i'm too busy to make that, but wow! i'd love to eat it! maybe when vacation comes around? hey – the wedding cake that i ate was chocolate. the best ever! but maybe the other layers were vanilla? i can't say. happy tuesday!

  2. tina

    YUM! I LOVE soup..

    I like soup all year round, ie. spring and summer minestrone. I make weekly stock which lasts me up to a week so soup is nearly daily on the agenda.

    I will give this one a try. I love Moroccan food. Thank you.

    Just watching (online) James Bond (Daniel Craig) arriving on the red carpet for the world premiere of Skyfall. Exciting xx

  3. Anastasia

    I love soup!!! Its light but yet very filling and oh so comforting! This looks delicious!
    I recently made Roasted capsicum (recipe via Pinterest) and added some cooked brown rice before I blended it all up – it was the most perfect lunch two days in a row!
    I want to start cooking up a batch every Sunday for my work lunch, that will help stop me from over-eating!

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