Moroccan Spiced Soup

Warm and sweet spices infuse each and every bite of this vegetable loaded and nourishing blended soup. Give this Moroccan Spiced Soup a try!

It is smooth and creamy, completely plant-based, and loaded with warm and aromatic spices like cinnamon, nutmeg, and whole cumin seeds. Not to mention, these spices are perfectly balanced with the starchy and satisfying flavors of carrots and sweet potatoes!

What are you waiting for?! Let’s get cooking!

Here’s what you’ll need:

3 medium sweet potatoes
4 large carrots
½ white onion
3 tbsp olive oil
6 cups vegetable broth
2 tsp salt
1 tsp cumin seeds, whole
1/2 tsp coriander
½ tsp cardamom
1/2 tsp black pepper
1/4 tsp cinnamon
pinch nutmeg

Directions:

1. Prepare vegetables by peeling and dicing sweet potatoes into 2 inch cubes, chopping carrots, and dicing onion.
2. In a large stockpot over medium heat, add olive oil, onions, and cumin seeds. Stirring frequently, allow cumin to hydrate and become aromatic and cook until onions are translucent, about 4-5 minutes.
3. Add remaining ingredients to the stockpot and bring mixture to a boil. Once boiling, reduce heat to medium-low and cover, allowing to simmer for 20-25 minutes, or until sweet potatoes are tender enough to easily smash with a wooden spoon. Stir occasionally to ensure nothing sticks to the bottom.
4. Once vegetables are soft, allow soup to cool slightly before blending with an immersion blender until smooth.
   1. Note: if you do not have an immersion blender, portion soup into thirds and add to a blender. Blend each portion until smooth, and then stir together.
5. Serve Moroccan Spiced Soup with crispy chickpeas or warm bread and enjoy!

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Moroccan Spiced Soup

Warm and sweet spices infuse each and every bite of this vegetable loaded and nourishing blended soup. Give this Moroccan Spiced Soup a try!

Author: Maddie Augustin

Ingredients

• 3 medium sweet potatoes
• 4 large carrots
• ½ white onion
• 3 tbsp olive oil
• 6 cups vegetable broth
• 2 tsp salt
• 1 tsp cumin seeds whole
• 1/2 tsp coriander
• ½ tsp cardamom
• 1/2 tsp black pepper
• 1/4 tsp cinnamon
• pinch nutmeg

Instructions

1. Prepare vegetables by peeling and dicing sweet potatoes into 2 inch cubes, chopping carrots, and dicing onion.
2. In a large stockpot over medium heat, add olive oil, onions, and cumin seeds. Stirring frequently, allow cumin to hydrate and become aromatic and cook until onions are translucent, about 4-5 minutes.
3. Add remaining ingredients to the stockpot and bring mixture to a boil. Once boiling, reduce heat to medium-low and cover, allowing to simmer for 20-25 minutes, or until sweet potatoes are tender enough to easily smash with a wooden spoon. Stir occasionally to ensure nothing sticks to the bottom.
4. Once vegetables are soft, allow soup to cool slightly before blending with an immersion blender until smooth.
5. Note: if you do not have an immersion blender, portion soup into thirds and add to a blender. Blend each portion until smooth, and then stir together.
6. Serve with crispy chickpeas or warm bread and enjoy!