- TM 31
Ingredients
Moroccan Sweet potato, Carrot & Chickpea Soup
- 2 tablespoons olive oil
- 1 Large Brown Onions, Peeled & cut in half
- 2 garlic cloves, Peeled
- 1 teaspoon coriander seeds
- 2 teaspoons cumin seeds
- 1/4 teaspoon chilli powder
- 500 grams orange sweet potato, peeled and roughly chopped into 2cm pieces
- 200 grams carrots, roughly chopped into coins
- 3 teaspoons TM Concentrated Vegetable Stock, (see the everyday cookbook)
- 1000 grams water
- 1 can Chickpeas, drained and rinsed
- 1/2 small lemon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Cumin, Coriander & chilli into a dry TM bowl and toast seeds 3 minutes / 100 degrees /Speed 1
Mill1 minute / Speed 10
Remove spices and set aside.
Place onion & Garlic into TM Chop 5 seconds/ Speed 6Add oil to the TM bowl, Saute 3 minutes /100 degrees/speed 1Add coriander, cumin and chilli powder and cook until fragrant 1 minute/ 100 degrees /Speed 1.Add sweet potato and carrot. Cook 5 minutes /100 degrees / speed 1 . Add concentrated veggie stock and the water, cook 25 minutes / 100 degrees / Speed 1 Add chickpeas to soup and simmer 10 minutes/ 100 degrees/ speed 1.
Slowly blend the soup by turning the speed dial slowly to 6 for 30 seconds, and eventually increase to speed 9 /1 minute.
Season with salt and pepper. Stir in 1 tablespoon lemon juice. Ladle into bowls. Top with Sour cream, Parsley and Sprinkle with pepper. Serve.
Tip
Serve with Sour cream or Natural Yoghurt and Coriander
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I've lost count as to how many times I've cooked this! My kids love it & have taken in a thermos for lunch to school.
I use less water to make it thicker & occasionally omit the chickpeas or put in pumpkin & use coconut oil rather than olive oil
Very fragrant & versatile recipe.
We loved this recipe but made some adjustments, left out chickpeas, son doesn't like them and also used chicken stock 500ml - totally delicious
Amazing!! THANKYOU for sharing!! We loved it in my house!! Even my two fussy boys!!
Thanks for the comments have adjusted a tad
Enjoy.
Agree with Coop3377 - needs some adjusting. I had to finish it in 2 lots and had to remove some of the 'broth' to allow the chickpeas to fit in the bowl for the last 10 minutes. And the veges weren't cooked properly.
I would possibly add 'to a dry bowl' when referring to the dry roasting the spices, an assumption you are only cooking one dish or have a second bowl.
A nice soup though and my vegan BIL loved it and has soup for the rest of the week!
Sarah_Ol
Made this for a lunch the other day and it was beautiful! I swapped the chickpeas for cannelloni beans. Everyone loved it!
This recipe has potential but needs some adjusting. There seems to be too much sweet potato and carrot. The bowl filled up too high and then didn't cook and blend well. It would be worth chopping the potato and carrot in the thermomix prior to cooking as I found the carrots weren't cooked and had to cook longer. I'd also add some more seasoning. I will have another go and see how it turns out.
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