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Moroccan sweet potato soup

Delicious, velvety, creamy sweet potato soup for a cool winter's eve.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: dinner, Soup
Cuisine: Moroccan
Keyword: Moroccan sweet potato soup, Sweet potato soup, Winter food
Servings: 4


  • Immersion blender


  • 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


  • 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.