Moroccan Sweet Potato Soup with Chermoula
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 4 serves
- Category
- Light Meals, Main Meals
Ingredients
- 2 tablespoons olive oil
- 2 brown onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 kg sweet potatoes, peeled and chopped
- 5 cups chicken or vegetable stock
- 2-3 tablespoons Byron Bay Chilli Co Heavenly Habanero Hot Sauce
- 2 tablespoons lemon or lime juice
- Salt and pepper
- Plain yogurt and chopped coriander to serve
- 1 bunch each parsley and coriander
- 4 large cloves garlic
- 3/4 cup olive oil
- 1/4 cup Byron Bay Chilli Co Red Cayenne Chilli Sauce
- 2 tablespoons ground cumin
- 2 tablespoons paprika
- 2 tablespoons lemon juice
- Salt
Directions
- Heat the oil in a large pot over medium heat
- Add chopped onions and cook for 2 minutes
- Add garlic, ginger, spices, sweet potatoes and stock
- Cook until potatoes are soft
- Puree the mixture and then stir in chilli sauce and citrus juice
- Season to taste with salt and freshly ground black pepper
- Serve in bowls with a spoonful each of plain yogurt and chermoula and a sprinkle of coriander
- Coarsely chop parsley and coriander
- Place in the bowl of a processor along with remaining chermoula ingredients and pulse until combined
- Season to taste with salt