Moroccan sweet potato soup

Moroccan sweet potato soup is a perfect soup for Meatless Monday on a cool autumn evening. It is packed with beautiful flavors and it is a real immune booster.

Although our days are still warm here in sunny South-Africa cooler weather is starting to creep in. As we are all in lockdown we also have quite a bit of time on our hands. I use mine to create some delicious dishes and to test out new recipes. This Moroccan soup was one of the creations I came up with during this week and it is a winner! This recipe will definitely be part of my family’s winter soup repertoire from now on!

What will you need to make Moroccan sweet potato soup?

1. 60 ml olive oil
2. 800g sweet potatoes
3. 3 large carrots
4. 1 large onion
5. 2 celery sticks
6. 1 large red bell pepper
7. 4 large garlic cloves
8. 1 cup of red lentils
9. 2 tsp coriander powder
10. 1 tsp cumin powder
11. 1 Tbsp curry powder (I love the Malayan Curry mix from Woolies)
12. pinch of nutmeg
13. one big hand full of coriander leaves
14. 1,3L good quality vegetable broth
15. 1 can of reduced-fat coconutmilk

Instructions on how to make Moroccan sweet potato soup:

1. Add the olive oil to a large soup pot and heat over medium heat.
2. Add all of the vegetables and sweat over a medium heat for about 5 minutes.
3. Add the garlic and all of the spices as well as curry powder and cook for another two minutes while constantly stirring the vegetables.
4. Add the broth, red lentils and the coriander leaves and reduce the heat to a simmer. The broth should just cover the mixture. Do not add too much at first. If you feel that your soup is too thick you can always add some more broth.
5. Simmer the soup for about 30 minutes or until all the vegetables are soft.
6. Remove the soup from the heat and using an immersion blender, blend the soup to a velvet-smooth consistency.
7. Add the coconut milk and stir. Adjust the thickness of the soup by adding more broth and gently heating.
8. Add salt and pepper to taste.
9. Serve with fresh bread, freshly chopped chilies, and freshly chopped coriander leaves.

If you enjoyed this recipe you might enjoy:

Cauliflower and broccoli soup

Easy roasted tomato soup with toasted cheese

Print Recipe

Moroccan sweet potato soup

Delicious, velvety, creamy sweet potato soup for a cool winter's eve.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: dinner, Soup

Cuisine: Moroccan

Keyword: Moroccan sweet potato soup, Sweet potato soup, Winter food

Servings: 4

Equipment

• Immersion blender

Ingredients

• 60 ml olive oil
• 800 g sweet potatoes
• 3 large carrots
• 1 large onion
• 2 celery sticks
• 1 large red bell pepper
• 4 large garlic cloves
• 1 cup of red lentils
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 Tbsp curry powder
• pinch of nutmeg
• one big hand full of coriander leaves
• 1,3 L good quality vegetable broth
• 1 can of reduced-fat coconut milk

Instructions

• Add the olive oil to a large soup pot and heat over medium heat.
• Add all of the vegetables and sweat over a medium heat for about 5 minutes.
• Add the garlic and all of the spices as well as curry powder and cook for another two minutes while constantly stirring the vegetables.
• Add the broth, red lentils and the coriander leaves and reduce the heat to a simmer. The broth should just cover the mixture. Do not add too much at first. If you feel that your soup is too thick you can always add some more broth.
• Simmer the soup for about 30 minutes or until all the vegetables are soft.
• Remove the soup from the heat and using an immersion blender, blend the soup to a velvet-smooth consistency.
• Add the coconut milk and stir. Adjust the thickness of the soup by adding more broth and gently heating.
• Add salt and pepper to taste.
• Serve with fresh bread, freshly chopped chilies, and freshly chopped coriander leaves.