Moroccan sweet potato, carrot and chickpea soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ¾ large or 110g

• Garlic

  Raw

  2 clove or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Sweet potato

  Raw, unprepared

  600g

• Carrots

  Raw

  500g

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  300g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

Directions

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.

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