Moroccan Sweet Potato, Carrot and Chickpea Soup

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Moroccan Sweet Potato, Carrot and Chickpea Soup

 

 

2 tablespoons (8 tsp) olive oil

1 large brown (yellow) onion, roughly chopped

2 garlic cloves, crushed

1 teaspoon ground coriander

2 teaspoons ground cumin

1/4 teaspoon chilli powder

600 g (21 oz) orange sweet potato, peeled, diced

500 g (17 1/2 oz) carrots, peeled, sliced

6 cups reduced-salt chicken-style stock

300 g (10 1/2 oz) can chickpeas (garbanzo beans), drained, rinsed

1/2 small lemon, juiced

GF croutons, to serve

 

 

1. Heat oil in a large saucepan over medium-high heat. Add onion and

garlic. 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. Cover.

Bring to the boil. Reduce heat to medium-low and simmer, stirring

occasionally, for 20 minutes.

 

2. Add chickpeas to soup and simmer, covered, for 10 minutes or until

chickpeas are tender.

 

3. Blend soup, in batches, until smooth. Return to saucepan over

medium-low heat. Season with salt and pepper. Stir in 1 tablespoon (4

tsp) lemon juice. Heat, stirring, until hot (do not boil). Ladle into

bowls. Top with GF croutons. Sprinkle with pepper. Serve.

 

 

Serves 4.

 

 

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Nutrition per serve: 1407kJ; 11.1g fat; 1.6g sat fat; 13.4g protein;

41.8g carbohydrates; 9.7g fibre; 7mg cholesterol; 1130mg sodium.

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