Moroccan sweet potato, carrot and chickpea soup

This easy soup comes highly recommended from many Taste.com.au members.

The ingredient of Moroccan sweet potato, carrot and chickpea soup

1. 2 tablespoons olive oil
2. 1 large brown onion, roughly chopped
3. 2 garlic cloves, crushed
4. 1 teaspoon ground coriander
5. 2 teaspoons ground cumin
6. 1/4 teaspoon chilli powder
7. 600g orange sweet potato, peeled, diced
8. 500g carrots, peeled, sliced
9. 6 cups Massel chicken style liquid stock
10. 300g can Coles chickpeas, drained, rinsed
11. 1/2 small lemon, juiced
12. Turkish bread croutons (see note), to serve

The instruction how to make Moroccan sweet potato, carrot and chickpea soup

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
2. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
3. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.

Nutritions of Moroccan sweet potato, carrot and chickpea soup

fatContent: 336.273 calories
saturatedFatContent: 11.1 grams fat
carbohydrateContent: 1.6 grams saturated fat
sugarContent: 41.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 13.4 grams protein
sodiumContent: 7 milligrams cholesterol