Moroccan Sweet Potato, Carrot & Chickpea Soup

This Moroccan Sweet Potato, Carrot and Chickpea soup is crazy good. With 187 glowing reviews to boot.

Cut up 1 brown onion, 500g of carrots (I used 6 small/medium sized ones), 600g of sweet potato (2 medium sized ones).

Put in 2 tablespoons of olive oil into a large saucepan on medium/ high heat. Keep stirring and after 3 minutes or so add in 2 teaspoons of cumin and 1/4tsp of chilli powder. Then stir for another minute. Then add the carrots/sweet potato and stir often for another 5 minutes.

Add 6 cups of salt reduced chicken stock. Let it simmer for 20 minutes (turn down to low/medium flame)

Add 300g of chickpeas (drained and rinsed) and let it simmer for another 10 minutes or until chickpeas are soft. 

Once it's cooled a bit, blend with a stick blender until smooth (it's probably best to blend it in batches as recommended)

Put the saucepan back on the stove to heat it up. Add salt and pepper and 1 tablespoon of fresh lemon juice. 

7. Done! 

To store: It should be fine in the fridge for 2 days and in the freezer for anything longer (it shouldn't affect the taste, I think all non dairy soups freeze well). Put into individual containers or into zip lock bags and when you want it, just defrost it and put it in the microwave.

I thought it was the perfect combination of sweet/salty/spicy and found it very filling. I also liked that it's full of vegetables, makes quite a lot (around 5 serves) and quite cheap. It should be fine with vegetable stock as well.