Moroccan Sweet Potato Soup with Chickpeas
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
2 large sweet potatoes, peeled and diced
4 cups vegetable broth
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chickpeas, drained and rinsed
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Greek yogurt or coconut yogurt (for serving, optional)
Instructions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, cayenne pepper, and ground turmeric. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the diced sweet potatoes to the pot and stir to coat them with the spices. Cook for 2-3 minutes.
Pour in the vegetable broth and diced tomatoes (with their juices). Bring the soup to a simmer, then reduce the heat to low. Cover and let simmer for 15-20 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are cooked, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth, then return it to the pot.
Stir in the drained and rinsed chickpeas. Season the soup with salt and pepper to taste.
Serve the Moroccan Sweet Potato Soup hot, garnished with chopped fresh cilantro. Optionally, swirl in a spoonful of Greek yogurt or coconut yogurt before serving for added creaminess.