Sweet potatoes and chickpeas are the base for this healthy pureed soup but don't skip the garnish! It MAKES the meal!
Course Main Course, Soup
Cuisine Fusion, Mediterranean, Moroccan
Season Fall, Spring, Winter
Key Ingredient Chick Peas, Sweet Potato
Diet Dairy-free, Gluten-free, Vegan, Vegetarian
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 260kcal
Ingredients
Sweet Potato Soup
1tablespoonolive oil
2mediumyellow onions, diced
2largesweet potatoes, diced
2largecarrots, diced
1lemon, zested
1canchickpeas, drained
2teaspoonscumin
1tablespoonturmeric
2tablespoonsharissa
1/2teaspoonground corriander
1tablespoon honey(optional)
6cupsvegetable stock
Garnish
1small bunchparsley or cilantro, chopped
1small bunchmint, chopped
labneh, greek yogurt or coconut cream
harissa
croutons or sliced almonds
lemon wedges
Instructions
Sweet Potato Soup
Turn on your Instantpot to saute and place the oil in the bowl.
Add in the diced onion and saute until golden.
Stir in carrots, sweet potatoes, chick peas, lemon zest, spices and stock.
Place the lid on the Instantpot and place the vent on "sealing."
Manually set the time for 20 minutes.
While the soup is cooking, prepare your garnish.
When the Intantpot is done cooking, turn the vent to depressurize. Once the steam stops, pop off the lid.
Use a stick blender to puree the soup, or alternatively, puree it in small batches in a blender. (The soup will be super hot, so be careful!)
Season the soup with salt and pepper to taste.
Serving
Serve soup with dollop of labneh or a swirl of coconut cream
If desired add a couple drops of harissa and top with sliced almonds or croutons.
Finally sprinkle with herbs and serve with wedges of lemon.
Notes
Don't have an Instant Pot? You can make this soup on the stovetop. After sauteing the onions, add the rest of the soup ingredients and bring to a boil. Then, turn down the heat to a simmer and cook until the vegetables are tender. Puree as instructed above.