A quick recap on the health benefits of sweet potatoes: they’re high in beta-carotene which the body converts to vitamin A. Vitamin A is used by the body to support healthy skin and eyesight, fight infections and boost the immune system. Beta-carotene has been credited for its cancer fighting properties and is a powerful antioxidant.
In this recipe, I double up on the healthy orange stuff by roasting sweet potatoes together with carrots. The flavour is balanced with the addition of chickpeas which give a delicious nutty taste and the lemon and spices create the Moroccan flavour.
As with most of my soups, I use home made bone broth as a base however this can easily be substituted with vegetable stock for vegetarians and vegans.
- 600g or around 1.25 lb of sweet potatoes
- 300g or around 10.5oz of carrots
- 1.5 Litre or just over 3 pints of bone broth or vegetable stock
- 1 x 400g tin/1 x 14 oz can of chickpeas OR approx 250g/9 oz soaked and cooked chickpeas
- 3 tablespoons olive oil
- I x medium-large brown onion
- 2 x cloves garlic or 1 heaped teaspoon of minced garlic
- 1.5 teaspoon dried cumin
- 1 teaspoon dried coriander
- half a teaspoon of dried chilli flakes
- half a teaspoon of lemon juice per person (3 in total)
- 1 tablespoon thick natural yoghurt per person
- a few leaves of fresh coriander/cilantro
I like to prepare the chickpeas from scratch. I soak a big batch of dried chickpeas in plenty of filtered water over night (for at least 12 hours) then rinse and cook for 1.5 hours. I then freeze in batches of approx. 250 g or 9oz.
If you don’t have time, just use a can/tin.
Pre-heat your oven to 180 degrees Celcius or 350 degrees Fahrenheit.
Peel the sweet potatoes and carrots and chop them into pieces roughly an inch (2-3cm) thick and drizzle them in approximately 2 tablespoons of olive oil. Roast for 30 minutes.
Roughly chop up the onion and finely chop the garlic (if using whole garlic cloves). Heat a large, heavy based saucepan to a medium heat, add a tablespoon of olive oil and fry the onion and garlic until they start to turn translucent (a couple of minutes should do) then stir through the dried cumin, coriander and dried chilli flakes for approximately 30 seconds. Add the stock and vegetables and bring to the boil then simmer for 10-15 minutes (allow 15 minutes if you have time). Remove from heat and allow to cool then blend in batches until smooth.
If you have some fresh lemons handy, squeeze just under half a teaspoon of lemon juice per serve (the entire batch will render 6 good sized serves), stir well and top each bowl with a tablespoon of thick natural yoghurt and some fresh coriander.
Serves 6 and freezes well