≡ Vegan Recipes +

Moroccan Sweet Potato & Chickpea Soup           SOURCE       TASTE.COM.AU           INGREDIENTS 600 g orange sweet potato, peeled, diced 500 g carrots, peeled, sliced 300 g can Coles chickpeas, drained, rinsed 1/2 small lemon, juiced 2 garlic cloves, crushed 1 large brown onion, roughly chopped 6 cups veggie stock 2 tablespoons olive oil 1 teaspoon ground coriander 2 teaspoons ground cumin 1/4 teaspoons chilli powder   turkish bread croutons (see note), to serve INSTRUCTIONS 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.     Note: Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Spray lightly all over with olive oil cooking spray. Place on a tray and bake in a 200°C oven for 10 minutes or until golden.