Moroccan-Style Carrot and Sweet Potato Soup

OK, maybe Moroccan is a bit of an exaggeration, but it tastes a bit North African…

Oh dear, another orange soup... Still, it tastes anything but dull

Oh dear, another orange soup…
Still, it tastes anything but dull

The soup is based on carrots and sweet potatoes, spiced up with ginger, cumin and coriander, and finished with a dash of tamarind for a sour tang.  It’s very tasty, and because it also contains chickpeas, it’s fairly filling and nutritious.  Lots of invisible fibre too, although possibly that’s a little more information than you needed… I could also bang on about how low in fat it is, and that it contains heaps of beta carotene, yada yada. Enough. Try it. You’ll probably like it.

You’ll need:

400g/14oz can of chickpeas, drained
Small onion, brown or red, finely diced
Olive oil
1cm/half an inch ginger, minced, or you can use a teaspoonful of that handy ginger paste in a tube
2 cloves garlic, minced
Heaped teaspoonful each of cumin and coriander
1.5 litres/3 pints chicken stock, or water with 2 tablespoons stock powder
500g/18oz chopped orange sweet potato
500g/18oz chopped carrots
1 tablespoon tamarind paste (you can use lemon juice if you don’t have any)

Heat the olive in the bottom of your soup pot. Fry the onion and garlic gently till soft, then add the minced ginger, cumin and coriander and fry for a minute to let the flavour develop. Then add the chopped vegies and toss in the flavoured oil and spices for a couple of minutes.  Add the chickpeas, then the liquid, bring to the boil and simmer for 45 minutes to 1 hour, or until the carrots and sweet potato are tender.  Blitz with a stick blender for a few minutes, till all the lumpy bits have disappeared and the soup is smooth.  Check the seasoning, add salt and pepper if required. The soup will be fairly sweet due to the carrots and sweet potato.  Add the tablespoonful of tamarind paste and stir thoroughly.  This should sharpen the flavour and add depth.  Lemon juice will also serve, but is not as interesting.  Bit of sour cream on top, if you’re feeling greedy, but it’s perfectly fine without.

Despite the ginger, this soup isn’t intended to be spicy, just flavoursome.  If you want heat, add dried chilli flakes, hot paprika, or indeed fresh chopped chilli.

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4 thoughts on “Moroccan-Style Carrot and Sweet Potato Soup

  1. I have a pot of soup on the stove for dinner that’s very similar, if by similar I mean curried butternut squash with many of the same ingredients you’re using. Plus peas, simply because then I can name it Quicksand For Peas.

    • katechiconi says:

      Oh, very good! I love making soup; a few ingredients, and suddenly you have something really good without trying too hard. And the invention of the stick blender has revolutionised the process too. Mine almost never gets put away.

  2. UM… That looks and sounds pretty good!

  3. […] Moroccan-Style Carrot and Sweet Potato Soup […]

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