This Moroccan-inspired soup is a delightful blend of flavors and textures, combining the sweetness of sweet potato with the creaminess of coconut milk. The addition of chickpeas provides a hearty element, making this soup both satisfying and nutritious. Perfect for a cozy evening, this dish brings a taste of Morocco to your kitchen.
Some ingredients in this recipe might not be staples in your pantry. Coconut milk adds a rich, creamy texture and can usually be found in the international or Asian foods aisle. The combination of ground cumin, ground coriander, ground turmeric, and ground cinnamon creates a warm, aromatic spice blend that is essential for the Moroccan flavor profile. Make sure to check the spice section for these if you don't already have them at home.

Ingredients For Moroccan Inspired Soup With Sweet Potato, Chick Peas, And Coconut Milk
Olive oil: Used as the base for sautéing the onions and garlic, adding a rich flavor to the soup.
Onion: Provides a savory depth to the soup, becoming sweet and tender as it cooks.
Garlic: Adds a pungent, aromatic element that enhances the overall flavor.
Ground cumin: A warm, earthy spice that is a staple in Moroccan cuisine.
Ground coriander: Adds a citrusy, slightly sweet flavor that complements the other spices.
Ground turmeric: Provides a vibrant color and a subtle, earthy flavor.
Ground cinnamon: Adds a hint of sweetness and warmth to the soup.
Sweet potato: Adds natural sweetness and a creamy texture when cooked.
Chickpeas: Provide protein and a hearty texture, making the soup more filling.
Coconut milk: Adds a rich, creamy texture and a subtle sweetness.
Vegetable broth: Forms the base of the soup, adding depth and flavor.
Salt: Enhances the overall flavor of the soup.
Black pepper: Adds a mild heat and enhances the other spices.
Cilantro: Fresh and vibrant, used as a garnish to add a burst of color and flavor.
Technique Tip for This Moroccan Inspired Soup
When sautéing the onion and garlic, make sure to cook them until the onion is translucent and the garlic is fragrant but not browned. This ensures that the base flavors are well-developed without becoming bitter. Additionally, when adding the spices like cumin, coriander, turmeric, and cinnamon, allow them to toast in the oil for 1-2 minutes. This step is crucial as it helps to release their essential oils, enhancing the overall depth and complexity of the soup's flavor.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness that complements the Moroccan flavors.
large onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that can enhance the soup's taste.
garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh garlic's pungency.
ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile to cumin.
ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet, aromatic flavor that can mimic coriander.
ground turmeric - Substitute with saffron: Saffron provides a similar color and a unique, slightly sweet flavor.
ground cinnamon - Substitute with ground allspice: Allspice has a warm, sweet flavor that can stand in for cinnamon.
sweet potato - Substitute with butternut squash: Butternut squash has a similar texture and sweetness to sweet potatoes.
chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture that works well in soups.
coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and a subtle nutty flavor.
vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will make the soup non-vegetarian.
salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the soup.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.
fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous note.
Other Alternative Recipes Similar to This Soup
How To Store / Freeze This Soup
- Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.
- Transfer the soup into airtight containers. Glass jars or BPA-free plastic containers work well. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
- Label the containers with the date and contents. This will help you keep track of how long the soup has been stored and ensure you use it within a safe timeframe.
- Store the soup in the refrigerator if you plan to consume it within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
- For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its rich, aromatic flavors.
- To reheat, thaw the soup in the refrigerator overnight if frozen. Then, pour it into a pot and heat over medium heat, stirring occasionally, until warmed through.
- If the soup appears too thick after reheating, add a splash of vegetable broth or coconut milk to reach your desired consistency.
- Garnish with fresh cilantro just before serving to bring back that burst of fresh, vibrant flavor.
How To Reheat Leftovers
Stovetop Method:
- Pour the leftover soup into a pot.
- Heat over medium-low heat, stirring occasionally to prevent sticking.
- Once the soup is heated through, usually in about 10-15 minutes, it's ready to serve.
Microwave Method:
- Transfer the soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or a plate to avoid splatters.
- Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- Check the temperature and heat for an additional minute if necessary.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Pour the soup into an oven-safe dish and cover with foil.
- Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
Slow Cooker Method:
- Transfer the soup to your slow cooker.
- Set it to low heat and let it warm for 1-2 hours.
- Stir occasionally to ensure even heating.
Double Boiler Method:
- Fill the bottom part of a double boiler with water and bring to a simmer.
- Place the soup in the top part of the double boiler.
- Stir occasionally until the soup is heated through, usually about 15-20 minutes.
Best Tools for This Recipe
Large pot: A deep and spacious pot is essential for cooking the soup and allowing all the ingredients to blend together.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
Chef's knife: Perfect for chopping the onion and dicing the sweet potato.
Cutting board: Provides a stable surface for chopping and dicing vegetables.
Garlic press: Useful for mincing the garlic quickly and efficiently.
Measuring spoons: Necessary for accurately measuring the spices.
Measuring cups: Useful for measuring the vegetable broth and coconut milk.
Can opener: Essential for opening the can of chickpeas and coconut milk.
Ladle: Handy for serving the soup into bowls.
Soup bowls: Used for serving the finished soup.
Chopping knife: Another option for finely chopping the fresh cilantro for garnish.
Spatula: Can be used to scrape down the sides of the pot if needed.
How to Save Time on Making This Soup
Prep ingredients ahead: Chop the onion and garlic the night before. Store them in airtight containers in the fridge.
Use canned chickpeas: Opt for canned chickpeas instead of dried ones to save soaking and cooking time.
Pre-dice sweet potatoes: Dice the sweet potato in advance and keep it in water in the fridge to prevent browning.
Measure spices beforehand: Measure out the ground cumin, ground coriander, ground turmeric, and ground cinnamon and store them in a small bowl.
Use a food processor: Quickly chop the onion and garlic using a food processor.

Moroccan Inspired Soup With Sweet Potato, Chick Peas, And Coconut Milk
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 large sweet potato, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 4 cups vegetable broth
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- ¼ cup fresh cilantro, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for 1-2 minutes until fragrant.
- Add the diced sweet potato, chickpeas, coconut milk, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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