Spicy Moroccan Sweet Potato Soup #vegan #dinner

I've had this soup recipe in my recipe book. As you may have speculated, I'm at present kicking myself for standing by long. It's emphatically delightful!

I tinkered around with the zest level a piece and utilized simple access sweet potato instead of the pumpkin the first recipe called for… I even tried it for both the stove-top and Moment Pot, WOOT! Presently this is where I implore you not to resemble me, and spare this bookmarked for a long time without trying it. You all are more astute than that.

I generally keep a couple of bundles of garlic naan in my cooler to make flatbread pizzas and dunk into curry. These awful young men proved to be useful the next day, when the sweet potato self-destructed during warming and the soup transformed into this delectably thick soup + curry half and half.

I heated up a little naan, attacked pieces, and dunked it into the soup as I ate. Sacred bovine it was great! I think I'll be serving this soup with naan starting now and into the foreseeable future!

You can make this cheeky Moroccan sweet potato soup as fiery or as gentle as you'd like. I'm inclined toward serving it fiery (SO Great) to heat up a chilly day! As composed this one-pot soup recipe is veggie lover, vegetarian, sans dairy, without grain, sans gluten, and greatly plant-based. It checks a whoooole parcel of boxes, lol!

How about we make some soup!

Also try our recipe Lentil Soup with Lemon and Turmeric

Fiery Moroccan Sweet Potato Soup can be made in the Moment Pot or Stove-Top! This healthy vegetarian sweet potato soup highlights chickpeas and veggies in a delightful harissa spiked stock.

Ingredients

• 2 lbs sweet potato
• 1 cup diced onion (white or yellow)
• 2 cloves garlic
• 15.5 oz canned chickpeas (drained and rinsed)
• 1 TBSP extra virgin olive oil
• 4 cups low-sodium vegetable broth
• 2 TBSP harissa paste
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• fresh cilantro leaves for topping

OPTIONAL EXRAS

• crushed red pepper flakes
• ground cinnamon
• lime wedges

Instructions

1. Peel and cut sweet potatoes into 1-inch pieces. Dice onion and mince garlic. Drain and rinse chickpeas and set all your veggies aside separately.
2. Switch Instant Pot to SAUTE function and add a little cooking oil to the inner pot. Once hot, sauté onions until slightly tender, adding garlic at the very end and mixing well. 
3. Turn OFF Instant Pot and add vegetable broth. Mix well or scrape to deglaze the pot and make sure no browned bits of onion are left stuck to the bottom.
4. Add sweet potato cubes, chickpeas, harissa paste, cumin, salt, and pepper.
5. Lock lid with valve in the sealing position. Set to 3 minutes HIGH pressure. Soup may take 15-18 minutes to come to pressure before starting 3 min cook time. When the IP beeps, allow to naturally depressurize for 5 minutes then quick release the remaining pressure by flipping valve to venting position.
6. Allow a spoonful or so to cool and give it a taste! Adjust spice level to taste (I added extra harissa and red pepper flakes) and add any additional seasoning desired.
7. Spoon into bowls and garnish with fresh cilantro and lime wedges that can be squeezed into the soup for a burst of citrus flavor! A little cinnamon, greek yogurt, or coconut milk also make tasty additions to this soup. We love ours with a side of toasted naan for dunking. Enjoy!

Read more our recipe : Wendy’s Keto Chocolate Frosty

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