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Moroccan sweet potato, carrot and chickpea soup

Yields1 Serving

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

 2 tbsp coconut oil
 1 large brown onion, roughly chopped
 2 garlic cloves, crushed
 1 tsp ground Changing Habits Coriander Seed Powder
 2 tsp ground Changing Habits Cumin Powder
 1/4 tsp Changing Habits Chilli Powder
 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
 Changing Habits Seaweed Salt to taste

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 minutes.


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


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


Yum! A great winter warmer on a cold night.