Spiced Sweet Potato Soup – easy vegetable soup with a flavour of Morocco
This Spiced Sweet Potato Soup brings together my love of home-made vegetable soup with my love of Moroccan food. It is not a Moroccan recipe but uses spices used in North African stews or tagines. One of the reasons that I particularly like Morocan food is the combination of savoury and sweet ingredients (think Lamb Tagine with Apricots) and its gentle use of spice.
This very simple soup has all these elements. The sweetness of the sweet potatoes provides the perfect vehicle for the spices. Cumin, cinnamon and turmeric provide an exotic and warming note. If you want your soup to have a bit more heat, you can add some cayenne to the mix. I generally add half a teaspoon but you can either leave it out altogether or add more (although I wouldn’t go over one teaspoon) to give the soup a bit more heat. If you don’t have any sweet potatoes to hand, you can use butternut squash or pumpkin as alternatives.
Although I make this soup all year around, I particularly like to make it in January and February. Where I live, these are generally cold, rainy months. A bowl of tasty, healthy soup, sweet and savoury flavoured with gently spices is just what I crave. Not only does this soup taste good, it also looks cheerful with its rich orange colour. I eat it during the cold, English winter and dream of Marrakech.
Other home-made soup recipes
I have lots of easy, vegetable soup recipes. If you like this Spiced Sweet Potato Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup or Jerusalem Artichoke Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple Soup, Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.
Dukkah – an easy and versatile ingredient
I sprinkle a bit of home-made dukkah on the top of this soup. If you would like to make your own version of this versatile nut and spice mix, have a look at my easy dukkah recipe. It think it looks good as decoration on top of my soup but it also adds an extra punch of spicy flavour and fantastic crunchy texture. Dukkah is a traditional North African nutty roasted spice mix which can be used to add flavour and texture to all kinds of dishes. You can buy it ready-made but truly it is far better when you make it at home and it is extremely easy to make. If you are interested in making your own
Spiced Sweet Potato SoupPrint
This quick and easy Spiced Sweet Potato Soup is filled with Moroccan flavours. Its rich, orange colour and savoury taste will warm you up on a cold winter’s day.
- 25 g butter or 1 tablespoon of vegetable oil
- 1 large onion
- 4 sweet potatoes
- Salt and pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground turmeric
- Half a teaspoon of cayenne (optional)
- 500 ml of vegetable stock
- A little yogurt and dukkah to decorate (optional)
Peel and roughly chop the onions.
Peel and roughly chop the sweet potatoes.
Heat the butter or oil in a heavy-based pan and add the chopped vegetables. Season with salt and pepper.
Cook gently over a low heat for around 15 minutes until the vegetables are starting to caramelise.
- Add the cumin, cinnamon, turmeric to the vegetables. If you want the soup to have a bit of chilli heat, you can also add the cayenne at this point. Cook for a further two minutes.
Add the vegetable stock to the pan and bring to simmering point. Cook gently for 15 minutes.
Blend the soup in a food processor or by using a hand blender.
The soup will be quite thick. You can add a little additional water to thin it to your desired consistency.
- When you are ready to serve the soup, reheat it gently and pour into individual bowls. If you wish, you can decorate each bowl with a swirl of plain yogurt and a sprinkle of dukkah.
This soup is vegetarian but can easily made vegan by using vegetable oil instead of butter and omitting the yogurt.
If you do not have any sweet potatoes, you can use butternut squash or pumpkin to make this soup.
Keywords: soup, sweet potatoes, spices, Moroccan, vegetarian