Moroccan Sweet Potato, Carrot and Chickpea Soup

This is a rich creamy soup with a full flavour and oh so filling.
Ingredients:
1 tbsp olive oil
1 large brown onion
2 cloves garlic
1 tsp ground coriander
2 tsp ground cumin
1/4 tsp chilli powder
600 gm orange sweet potato, peeled, diced
500 gm carrots, peeled, sliced
5 cups reduced-salt vegetable stock (I use 1 tsp/cup vecon)
400 gm can chickpeas (Garbanzo Beans), drained, rinsed
1 tbsp lemon, juice

Method (Thermomix):
Place onion (quartered), Garlic and oil into TM bowl
Sauté for 3 minutes at 100 degrees on speed 1
Add coriander, cumin and chilli powder
Cook for 1 minute at 100 degrees on speed 1
Add sweet potato and carrot
Cook for 5 minutes at 100 degrees on reverse speed 1
Add stock.
Cook for 20 minutes at 90 degrees on reverse speed 2
Add chickpeas
Simmer for 10 minutes at 90 degrees on reverse speed 2
Pour into large pot
Blend soup, in 3 batches for 45 seconds on speed 9
Season with salt and pepper
Stir in lemon juice

Method (Conventional):
Heat oil in a large saucepan over medium-high heat
Add onion (roughly chopped) and garlic (crushed)
Cook, stirring often, for 3 minutes
Stir in coriander, cumin and chilli powder
Cook, stirring, for 1 minute
Add sweet potato and carrot
Cook, stirring often, for 5 minutes
Add stock and cover
Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender
Blend soup, in batches, until smooth
Return to saucepan over medium-low heat
Season with salt and pepper
Stir in 1 tablespoon lemon juice
Heat, stirring, until hot (do not boil)
Ladle into bowls

Serves 6

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One Response to Moroccan Sweet Potato, Carrot and Chickpea Soup

  1. June says:

    Very tasty and simple to make

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