Creamy Moroccan Sweet Potato Soup with Chickpeas

Creamy Moroccan Sweet Potato Soup with Chickpeas is a hearty, comforting soup that’s perfect for chilly nights. After making this many times, I’ve discovered the trick to a smooth, creamy texture is to blend the soup until it’s silky smooth. The warm spices and rich, creamy base will make your kitchen cozy in no time. Try it with my Easy Summer Pasta with Roasted Cherry Tomatoes and Basil for a complete meal. If you love recipes like this, you’ll also enjoy Easy Summer Pasta with Roasted Cherry Tomatoes and Basil and Easy Baked Sea Bass with Olives and Cherry Tomatoes.

What You'll Need for Creamy Moroccan Sweet Potato Soup with Chickpeas

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp ginger
• 1/4 tsp turmeric
• Optional: Chopped fresh cilantro
• Optional: Plain Greek yogurt
• Optional: Crushed red pepper flakes

How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
2. Add spices and sweet potatoes: Stir in cumin, paprika, cinnamon, salt, black pepper, cayenne pepper (if using), ginger, and turmeric. Add diced sweet potatoes and cook for 2-3 minutes, stirring constantly.
3. Simmer the soup: Add diced tomatoes (with juice) and vegetable broth. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Add chickpeas and simmer: Stir in drained and rinsed chickpeas. Simmer the soup for an additional 5-10 minutes, until heated through.
6. Serve: Ladle the soup into bowls and top with chopped fresh cilantro, a dollop of plain Greek yogurt, and a sprinkle of crushed red pepper flakes (if desired).

Storing & Reheating Creamy Moroccan Sweet Potato Soup with Chickpeas

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas

Freeze individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a pot on the stove over medium heat until warmed through, or in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a smoother soup, blend it until it's silky smooth. You can also use a high-powered blender for an even creamier texture.
• Best substitution: You can substitute the sweet potatoes for butternut squash or pumpkin for a similar flavor profile.
• Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Creamy Moroccan Sweet Potato Soup with Chickpeas

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4-6 servings

🥗

Diet

Vegetarian, Vegan, Gluten-free

Ingredients

Main Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth

Seasonings

• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp ginger
• 1/4 tsp turmeric

Optional Toppings

• Chopped fresh cilantro
• Plain Greek yogurt
• Crushed red pepper flakes

Instructions

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
2. Add spices and sweet potatoes: Stir in cumin, paprika, cinnamon, salt, black pepper, cayenne pepper (if using), ginger, and turmeric. Add diced sweet potatoes and cook for 2-3 minutes, stirring constantly.
3. Simmer the soup: Add diced tomatoes (with juice) and vegetable broth. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Add chickpeas and simmer: Stir in drained and rinsed chickpeas. Simmer the soup for an additional 5-10 minutes, until heated through.
6. Serve: Ladle the soup into bowls and top with chopped fresh cilantro, a dollop of plain Greek yogurt, and a sprinkle of crushed red pepper flakes (if desired).

Notes

• Chef tip: For a smoother soup, blend it until it's silky smooth. You can also use a high-powered blender for an even creamier texture.
• Best substitution: You can substitute the sweet potatoes for butternut squash or pumpkin for a similar flavor profile.
• Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in a pot on the stove over medium heat until warmed through, or in the microwave for 2-3 minutes.
• Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 270
• Protein: 10g
• Fat: 5g
• Carbs: 45g
• Fiber: 10g
• Sugar: 7g
• Sodium: 750mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Moroccan Sweet Potato Soup with Chickpeas FAQs

A Warm Final Note

I can’t wait for you to try Creamy Moroccan Sweet Potato Soup with Chickpeas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!