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
3medium sweet potatoes
4large carrots
½white onion
3tbspolive oil
6cupsvegetable broth
2tspsalt
1tspcumin seedswhole
1/2tspcoriander
½tspcardamom
1/2tspblack pepper
1/4tspcinnamon
pinchnutmeg
Instructions
Prepare vegetables by peeling and dicing sweet potatoes into 2 inch cubes, chopping carrots, and dicing onion.
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.
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.
Once vegetables are soft, allow soup to cool slightly before blending with an immersion blender until smooth.
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.
Serve with crispy chickpeas or warm bread and enjoy!