Moroccan sweet potato, carrot and chickpea soup

by | Nov 8, 2015 | 5 comments

With the turn of the cold weather, I love making soup. This warm hearty healthy soup is so easy to make and is delicious for the whole family

Yields1 ServingDifficultyBeginner
 2 tbsp coconut oil
 1 large brown onion, roughly chopped
 2 garlic cloves, crushed
 600g orange sweet potato, peeled, diced
 500g carrots, peeled, sliced
 6 cups home made chicken stock or broth
 300g can organic chickpeas, drained and rinsed
 1/2 small lemon, juiced
 Homemade toasted bread croutons to serve
1

Heat oil in a large saucepan over medium-high heat.

2

Add onion and garlic. Cook, stirring often, for 3 minutes.

3

Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute.

4

Add sweet potato and carrot. Cook, stirring often, for 5 minutes.

5

Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

6

Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

7

Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper.

8

Stir in lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls.

9

Top with croutons. Sprinkle with salt, dulse and pepper. Serve.

10

Yum! A great winter warmer on a cold night.

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Ingredients

 2 tbsp coconut oil
 1 large brown onion, roughly chopped
 2 garlic cloves, crushed
 600g orange sweet potato, peeled, diced
 500g carrots, peeled, sliced
 6 cups home made chicken stock or broth
 300g can organic chickpeas, drained and rinsed
 1/2 small lemon, juiced
 Homemade toasted bread croutons to serve

Directions

1

Heat oil in a large saucepan over medium-high heat.

2

Add onion and garlic. Cook, stirring often, for 3 minutes.

3

Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute.

4

Add sweet potato and carrot. Cook, stirring often, for 5 minutes.

5

Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

6

Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

7

Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper.

8

Stir in lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls.

9

Top with croutons. Sprinkle with salt, dulse and pepper. Serve.

10

Yum! A great winter warmer on a cold night.

Moroccan sweet potato, carrot and chickpea soup
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5 Comments

  1. Tulani

    I just made this soup. It is absolutely delicious and feels very nourishing. Thanks for the recipe.

    Reply
    • Jordan-Changing Habits Nutritionist

      Thank you for such positive feedback, glad to hear you love it just as much as we do!

      Reply
  2. Paula

    Lovely! Had to use pumpkin instead of kumara but just as nice I’m sure.

    Reply
  3. Debbie

    Loved this soup, have made it a few times now.

    Reply
  4. Bec

    Love this soup:) great now it’s getting a bit cooler. So easy to make in the thermie

    Reply

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