Moroccan Soup

This Moroccan Soup’s vibrant and fragrant spices of cumin, coriander, and chili powder transform basic ingredients into something extraordinary!

Why You’ll 🫶🏻 this Soup

This delightful Moroccan sweet potato soup with carrots and chickpeas infuses your kitchen with the warm flavors of the spice market. I made this soup years and years ago without the garnishes, and it was great, but my culinary knowledge has since grown, and the garnishes really seal the deal! It’s creamy, satisfying, and loaded with nutritious ingredients that make you feel great about your meal. Best of all, it can be prepared in about 35 minutes. As you enjoy this colorful soup, you’ll come to realize how even the simplest ingredients can work wonders. Add crunchy baked croutons (they can be made while the soup simmers), cilantro, yogurt, and spicy Harissa, and I guarantee you will go back for another bowl. It’s just that good! Enjoy! ~Nicole

Key Ingredients for Moroccan Soup

Onion and Garlic incorporate rich flavors and depth, forming a savory foundation that elevates the overall taste. They are frequently sautéed together to bring out their natural sweetness, then mixed with broth and other ingredients.

Spices in this soup boost its warm flavor and richness, making it more delightful. Ingredients such as coriander, cumin, and chili powder are included to enhance the soup’s overall taste.

Red-skinned Yam or Sweet Potato offers a rich, creamy texture and a hint of natural sweetness, making it a comforting and healthy choice.

Carrots add a delightful sweetness and lively color, enhancing both the flavor and the nutritional value of the meal.

Chicken Stock is a fundamental component of soups. I like to use my Homemade Quick Chicken Stock.

Chickpeas or Garbanzo Beans provide a robust texture and are an excellent source of plant-based protein and fiber.

Garishings of crunchy croutons, cilantro, yogurt, and a bit of spicy Harissa take this soup to the next level!

Equipment Needed

• Large stock pot
• Kitchen scale
• Immersion blender

Tips for Making Moroccan Soup

1. Heat the oil in a large stockpot over medium-high heat. Add the onions, garlic, and sauté for 3 minutes. Add the spices and sauté for one more minute.
2. Add the yams/sweet potatoes and carrots, and cook for 5 minutes.
3. Add the broth, cover, and bring the mixture to a boil. Lower the heat to a simmer and cook for 20 minutes.
4. Note- the following two steps are only if you are using the croutons as a garnish. It is not in the recipe card itself, but I will include it in the notes section. While the soup simmers, tear rustic bread into pieces and place them on a baking sheet. Drizzle with olive oil and kosher salt.
5. Bake in a 400°F oven 15-20 minutes, or until golden brown.
6. Add the chickpeas to the soup and simmer for an additional 10 minutes.
7. Blend the soup with an immersion blender until smooth. Add the lemon juice. Season to taste (you won’t need much, if any at all.)

Substitutions

• Chicken stock can be substituted with vegetable stock for a vegetarian soup.
• If you have an aversion to cilantro, try parsley or mint.
• Try pita chips instead of the croutons, but try the croutons first! 😋

Serving Suggestions

If serving this soup with my recommended garnishes, nothing else is really needed in my opinion. Having said that, the soup can also be served with couscous, rice, Whole Wheat Pita Bread, or a simple side salad of tomatoes, cucumbers, red onion, with a simple vinaigrette of lemon juice, olive oil, and cumin.

I don’t have an immersion blender. What can I use?

You can use a high-speed blender or food processor. Remember to process in batches and allow the steam to escape to avoid any potential of burning yourself.

Can I make this ahead of time?

Yes, the soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. To serve, thaw if frozen, then reheat over medium-low heat. 

Other soup recipes you might enjoy…

Source: Adapted from Taste.com.au

Moroccan Soup

By Nicole Prep: 5 minsCook: 35 minsTotal: 40 mins Servings: 6 -6 people As you enjoy this colorful and flavorful soup, you’ll come to realize how even the simplest ingredients can work wonders!

Equipment

• Large stock pot
• Kitchen scale
• Immersion blender

Ingredients 

• 2 tablespoons Extra-virgin olive oil
• 1 large yellow onion, roughly chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• ¼ teaspoon chili powder
• 1 large red-skinned yam or sweet potato (about 600 grams), peeled and diced
• 5-6 medium carrots (about 500 grams), peeled and sliced
• 6 cups low sodium chicken stock, Homemade or store bought
• 16 ounce can chickpeas (454 grams), drained and. rinsed
• 2 tablespoons freshly squeezed lemon juice
• kosher salt and freshly ground black pepper to taste

Garnish (optional, but highly reccomended!)

• Rustic croutons
• Plain whole milk yogurt, stirred to thin out
• Chopped cilantro
• Harissa, mild or spicy
• Extra lemon slices, if needed

Instructions 

1. Heat the oil in a large stock pot over medium-high heat. Add the onion and garlic and sauté, stirring often, for 3 minutes. Add the coriander, cumin, and chili powder and cook for another minute.
2. Add the yam or sweet potato and the carrots and cook, stirring often, for another 5 minutes.
3. Stir in the stock, cover, and bring to a boil. Reduce the heat to medium-low and simmeroccasionally, for 20 minutes.
4. Add chickpeas to the soup and simmer, covered, for 10 minutes or until chickpeas are tender. Remove from the heat.
5. Using an immersion blender, blend soup until smooth. Return soup to medim-low heat, season with salt and pepper. Stir in the lemon juice.
6. Ladle into bowls and garnish with yogurt, croutons, cilantro, and Harissa. Enjoy!

Notes

Nutritional values are for 6 servings and do not include garnishes. Soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.  Thaw if frozen, then reheat over medium-low heat.  Crunchy Croutons Recipe
Delicious and crunchy homemade croutons are waiting to accompany your favorite cold-weather soup. They are great for snacking too! 😉 makes about 4 cups ½ a loaf of a firm rustic bread, like Tuscan, sourdough, or Country Bread
⅓ cup Extra- virgin olive oil
½ teaspoon Kosher salt Preheat the oven to 400°F. Line a rimmed baking sheet with non-stick aluminum foil. Tear the bread into rough 1-inch pieces and place them on the baking sheet. Drizzle with oil and sprinkle with salt. Gently toss or stir to combine. Bake for 15-20 minutes, stirring halfway through, until golden brown. Place the baking sheet on a wire rack to cool. Enjoy! Croutons can be made 2 days in advance and kept at room temperature in an airtight container. Note: Feel free to add other spices or herbs depending on the flavor of your soup!

Nutrition

Calories: 270kcal, Carbohydrates: 42g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 356mg, Potassium: 1003mg, Fiber: 9g, Sugar: 10g, Vitamin A: 27755IU, Vitamin C: 26mg, Calcium: 106mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.