Creamy Moroccan Sweet Potato Soup with Chickpeas
This creamy Moroccan Sweet Potato Soup with Chickpeas is the ultimate cozy, hearty winter soup. After making it dozens of times, I’ve discovered the trick to getting that perfect, velvety texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Za’atar Roasted Chickpeas and Easy Spanish Potato Soup with Chorizo Recipe.
Why This Creamy Moroccan Sweet Potato Soup with Chickpeas Is Pure Comfort
- It's creamy and comforting, perfect for chilly nights.
- Packed with warm Moroccan spices for a flavorful twist.
- Better than takeout and easy to make in under 30 minutes.
- Freezes well for meal prep or leftovers.
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.
- Sweet potatoes
- Chickpeas
- Onion
- Garlic
- Ginger
- Cumin
- Coriander
- Cinnamon
- Paprika
- Salt
- Pepper
- Cayenne pepper (optional)
- Lemon juice
- Olive oil
- Optional: Chopped fresh cilantro
- Optional: Crispy Za’atar Roasted Chickpeas
- Optional: Plain Greek yogurt or coconut yogurt
📝 Ingredient Notes
- Sweet potatoes: Use orange-fleshed sweet potatoes for the best flavor.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes blending the soup right in the pot a breeze. → See on Amazon
- High-quality spices — Using fresh, high-quality spices makes a huge difference in flavor. → See on Amazon
How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, then cook until softened.
- Step 2: Add spices and cook for 1 minute, stirring constantly.
- Step 3: Add sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
- Step 4: Use an immersion blender to blend the soup until smooth. Stir in lemon juice and season with salt and pepper to taste.
- Step 5: Serve hot, topped with your choice of toppings.
Cook's Tips for Perfect Creamy Moroccan Sweet Potato Soup with Chickpeas
- Common mistake and fix: Don't overcook the sweet potatoes or they'll become watery. If this happens, simply blend the soup longer to reincorporate the excess water.
- Pro tip: For a smoother soup, peel the sweet potatoes before adding them to the pot.
- Pro tip: Make a big batch and freeze individual portions for easy lunches.
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 3 days ahead and stored in the fridge until ready to serve.
Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier soup, add a pinch of cayenne pepper.
- Best substitution: You can substitute butternut squash for the sweet potatoes.
- Make-ahead: This soup freezes well for up to 3 months.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If your soup is too thick, thin it out with a little water or additional broth.
Want to level up this recipe?
Instant-read thermometer — Ensures your soup is heated through without overcooking the sweet potatoes. → Check price on Amazon
Creamy Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Main Ingredients
- Sweet potatoes
- Chickpeas
- Onion
- Garlic
- Ginger
Seasonings
- Cumin
- Coriander
- Cinnamon
- Paprika
- Salt
- Pepper
- Cayenne pepper (optional)
- Lemon juice
- Olive oil
Optional Toppings
- Chopped fresh cilantro
- Crispy Za’atar Roasted Chickpeas
- Plain Greek yogurt or coconut yogurt
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, then cook until softened.
- Step 2: Add spices and cook for 1 minute, stirring constantly.
- Step 3: Add sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
- Step 4: Use an immersion blender to blend the soup until smooth. Stir in lemon juice and season with salt and pepper to taste.
- Step 5: Serve hot, topped with your choice of toppings.
Notes
- Chef tip: For a spicier soup, add a pinch of cayenne pepper.
- Best substitution: You can substitute butternut squash for the sweet potatoes.
- Make-ahead: This soup freezes well for up to 3 months.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If your soup is too thick, thin it out with a little water or additional broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made up to 3 days ahead and stored in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 8g
- Carbs: 55g
- Fiber: 12g
- Sugar: 10g
- Sodium: 700mg
- 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
Yes, this soup can be made up to 3 days ahead and stored in the fridge until ready to serve.
Overcooking the sweet potatoes can cause the soup to become watery. To fix this, blend the soup longer to reincorporate the excess water.
Yes, this soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the soup on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender.
You can substitute white beans or cannellini beans for the chickpeas.
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!
