Moroccan spiced sweet potato and carrot soup

The perfect winter warmer. Hot, creamy with the kick of Moroccan spices! Yum! 
  • 400g sweet potato
  • 500g carrot 
  • 2 tbsp extra virgin olive oil
  • Himalayan sea salt
  • 1 tsp minced garlic 
  • 1 tsp ground coriander 
  • 2 tsp cumin
  • ½ tsp chilli flakes 
  • 1 tsp cinnamon 
  •  ½ tsp sweet paprika 
  • 1 ½ cups organic canned chickpeas
  • 3 tbsp cashews, soaked
  • 5 cups vegetable stock, hot 
  1. Preheat the oven to 200 degrees celsius, fan forced.
  2. Chop the sweet potato and carrot, place on a baking tray, drizzle with 2 tbsp of olive oil and season with Himalayan sea salt. 
  3. Roast for about 40-55 minutes or until tender when pierced with a fork.
  4. In a Vitamix or good quality blender, place all ingredients and blend on high for a few minutes or until silky smooth. 
  5. Pour the contents into a large saucepan over medium- high heat, adding some salt and pepper to season. 
  6. Serve with coriander and toasted pumpkin seeds.

Makes about 4 small bowls or 3 larger bowls. I love serving mine with toasted Lebanese bread!

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