Saturday, 1 February 2014

Moroccan sweet potato, carrot and chickpea soup

I love sweet potatoes, and bought them in hope to make something with them. So now that I have a cold, I thought why not put the sweet potatoes to use and make some delicious hot soup! So that is what I did :) 

A tip, prepare the potatoes and carrots before beginning, so that you simply just put them into the pot when the time comes...
  • Skill level: Easy
  • Serves: 6-8 people
  • Prep and cooking time: 45 mins - 1 hour
What you will need:

2 tbsp olive oil
2 medium onions, peeled and chopped
4 garlic cloves, peeled and crushed
2 tsp cumin powder
1 tsp coriander powder
1/4 tsp chilli powder
600g sweet potatoes, peeled and diced
500g carrots, peeled and cut into small pieces
1 stock cube
6 cups boiling water
1 x 400g can chickpeas
salt and pepper to taste
juice of half a small lemon
Optional: croutons to top with (I just cut into cubes some seeded toast)
a sprinkle of pepper

How to make:

1) In a large pot, heat the olive oil on medium heat. Add the onions and garlic, and cook for 5 mins

2) Add the cumin, coriander powder and chilli powder and cook for a further minute, mixing well

3) Add the potatoes and carrots, mixing to coat, and leave for a further 5 mins

4) In the meantime, in a large jug or measuring cylinder, add the stock cube, and pour in the boiling water. Add it to the pot. Mix well, cover and bring to the boil. Then bring down the heat to medium/low, and leave for 20 mins (mixing from time to time)

5) Add the chickpeas, then leave for a further 10/15 mins (until the carrots have softened)

6) Add the soup, in batches, to a food blender, and return back to the pot over medium heat. Add the salt and pepper to season, and the lemon juice. Once the soup is hot you can serve! Add the croutons if you so wish, and a sprinkle of pepper

It really is an easy recipe to make, and the flavour of this soup is delicious! Sweet yet not too sweet! I loved it alhamdulilah! Enjoy :)

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