Moroccan Sweet Potato Soup with Chermoula

Byron Bay Chili Co
Servings

4 serves

Prep Time

15 minutes

Cook Time

25 minutes

Category

Light Meals, Main Meals

Moroccan Sweet Potato Soup with Chermoula

Ingredients

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    • 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

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    • 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

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      1. Heat the oil in a large pot over medium heat

      2. Add chopped onions and cook for 2 minutes
      3. Add garlic, ginger, spices, sweet potatoes and stock
      4. Cook until potatoes are soft
      5. Puree the mixture and then stir in chilli sauce and citrus juice
      6. Season to taste with salt and freshly ground black pepper
      7. Serve in bowls with a spoonful each of plain yogurt and chermoula and a sprinkle of coriander

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      1. Coarsely chop parsley and coriander

      2. Place in the bowl of a processor along with remaining chermoula ingredients and pulse until combined
      3. Season to taste with salt