Spiced Moroccan Sweet Potato Soup

I love soup season and there is something really comforting and homely about a bowl of homemade soup.

This soup is quick and easy to make with delicious warming tones from the cumin and paprika combined with the zingy lime yoghurt makes this a delicious tasty soup. 

Ingredients

2 tbsp olive oil

2 garlic cloves, crushed

1 onion, coarsely chopped

1 carrot, diced

2 tsp ground cumin

2 tsp ground coriander

1.5 tsp paprika

1 tsp ground turmeric

800 g sweet potato, peeled

1 litre water

1 tsp salt

coarsely chopped

400 g chickpeas, rinsed, drained

1 tbsp pepitas

1/2 cup Greek-style yoghurt

1.5 tsp lime juice

Method

1.  Heat oil in a large saucepan over a high heat. Cook onion, garlic and carrot, stirring, for 5 minutes or until softened. Add cumin, coriander, turmeric and 1 tsp paprika. Cook, stirring for 1 minute or until fragrant.

2.  Add potato, half of the chickpeas, 1 litre water and salt and bring to the boil. Simmer, uncovered for 15-20 minutes or until potato is tender.

3.  Meanwhile, preheat oven to 220°C. Place pepitas and remaining chickpeas on a lined baking tray. Sprinkle with remaining paprika. Bake for 10 minutes or until golden. Combine yoghurt and lime juice in a bowl.

4.  Using a stick blender, process soup until smooth. Season to taste. Serve topped with lime yoghurt, baked chickpeas and pepitas.

recipe slightly adapted from https://www.woolworths.com.au/shop/recipes/fresh-magazine/fresh-magazine?icmpid=sm-hp-recipe1#2019