Moroccan Sweet Potato Soup Food

WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP (SLOW COOKER)

Steps:

• Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.
• Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
• Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

MOROCCAN SWEET POTATO SOUP

Steps:

• Preheat oven to 400°
• Line a baking sheet with parchment or foil
• Scrub sweet potatoes well, then poke several times with a fork
• Bake sweet potatoes on prepared pan in the center of oven 1 hour, or until tender
• In a large pot or dutch oven, heat oil over medium heat
• Add onion, celery, and garlic, and cook, stirring often, about 5 minutes, or until onions are translucent.
• Add cumin, paprika, coriander, turmeric, pepper flakes, caraway, and cinnamon. Cook and stir until fragrant.
• Add stock, chickpeas, and lemon juice and bring back to a boil
• Slice potatoes in half lengthwise, and scoop out the flesh, adding to the pot
• Use an immersion blender right in the pot to puree the soup, blending until smooth, or, transfer in batches to a blender, using care not to overfill, and keeping the vent open.
• Taste and season with salt & pepper
• Serve hot, with lemon wedges, hot sauce if desired, and garnished with parsley and Spiced Lemon Roasted Chickpeas

MOROCCAN SWEET POTATO STEW

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

MOROCCAN SWEET POTATO AND CHICKPEA SOUP

Steps:

• Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
• Stir in spices and cook for a further 2 minutes.
• add sweet potato and carrot and sweat well for 10 minutes.
• add stock and cover, bring to the boil and simmer for 20 minutes.
• Add chick peas and simmer for further 10 mins until chick peas are tender.
• Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.