With winter brewing and we’re in for a chilly winter this year, having a stash of soup recipes up your cooking sleeves is a total must! They’re the easiest things in the world to make and can be taken into work in a flask or enjoyed in the evening when it’s freezing outside and you’re snug inside. This recipe serves 4 and freezes perfectly so I often double the quantities and freeze half of it in individually portioned freezer bags.

The chickpeas add amazing protein to the soup and the spices really add to the warmth and flavour with the lemon giving it a refreshing not too heavy feel. It’s a gorgeous combination of whole ingredients that I think you will love.

Soup

Moroccan soup

Soup

I hope this soup is a loved winter warmer for you. Share your recreations of this culinary masterpiece with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them, or post your comments below!

All the healthy best,

Jess x

 

Moroccan sweet potato, carrot & chickpea soup
 
Prep time
Cook time
Total time
 
An autumn/ winter staple, this warming soup has all the creaminess without the dairy.
Serves: 4
Ingredients
  • 2 tablespoons coconut oil
  • 1 large yellow onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • ¼ teaspoon chilli powder
  • 600g sweet potato, peeled & diced
  • 500g carrots, peeled & sliced into 2cm long chunks
  • 6 cups/ 1.5 litres reduced salt vegetable/ chicken stock
  • 300g can chickpeas, drained & rinsed
  • ½ lemon, juiced
  • 1 tablespoon black onion seeds (optional)
Instructions
  1. Heat oil in a large saucepan over medium-high heat and add the onion and garlic. Cook, stirring often for 3 minutes.
  2. Stir in coriander, cumin and chilli powder and cook for 1 minute, stirring as necessary.
  3. Add sweet potato and carrot to the saucepan and stir mix for 5 minutes.
  4. Add stock and cover and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally for 20 minutes.
  5. Add chickpeas to soup and simmer, cover for 10 minutes or until chickpeas are tender.
  6. Blend soup in batches until smooth. Return saucepan over medium-low heat. Season with salt and pepper and stir in the juice of half a lemon to give the soup a glossy finish.
  7. Sprinkle the soup with black onion seeds when serving and enjoy!