Prep Time10 min
Cook Time30 min
Servings4
DifficultyEasy
Vegetarian Vegan Gluten-Free
About This Dish
A velvety, warming soup that combines sweet potatoes with fresh ginger and Moroccan spices. This modern Moroccan creation has quickly become a cafe favorite, blending traditional flavors with contemporary presentation. The natural sweetness of the potatoes is balanced by the heat of ginger and the earthiness of cumin. Finished with a swirl of argan oil and toasted cumin seeds, it bridges traditional and modern Moroccan cuisine beautifully. Perfect for cold Atlas mountain evenings.
Ingredients
- 800 g Sweet potatoes, peeled and cubed
- 2 tbsp Fresh ginger, grated
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1/4 tsp Ground cinnamon
- 2 tbsp Olive oil
- 4 cups Vegetable broth
- to taste Salt and pepper
- 1 tsp Argan oil for finishing
Instructions
- 1
Sauté onion, garlic, and ginger in olive oil for 3 minutes.
- 2
Add sweet potatoes, cumin, cinnamon, and broth. Simmer 25 minutes.
- 3
Blend until smooth. Season with salt and pepper.
- 4
Serve drizzled with argan oil and toasted cumin seeds.
Tips & Tricks
- Fresh ginger gives a much brighter flavor than ground.
- Orange-fleshed sweet potatoes make the most beautiful color.
- This soup freezes well for up to 3 months.