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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
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.