This Moroccan Sweet Potato Soup is one of my go-tos when I want something cozy, a little different, and still super easy to throw together.
It’s creamy, warm, and full of spices that make your kitchen smell so good. The sweet potatoes get buttery-soft, and the mix of cinnamon, cumin, and ginger adds that comforting Moroccan flavor that just hits right on a chilly day.
Why I Love This Recipe
I started making this soup during a fall meal prep kick, and it instantly became a favorite. It checks all the boxes for me: healthy, satisfying, full of flavor, and easy to make in one pot. The warm spices take it to another level, and it gets better every time you reheat it.
- Packed with flavor but uses simple ingredients
- Naturally creamy without needing cream
- Makes amazing leftovers
- Freezer-friendly
- Smells incredible while it cooks
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne (optional)
- 1½ pounds sweet potatoes, peeled and diced (about 3 medium)
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 (13.5 oz) can coconut milk (full-fat)
- Salt and pepper to taste
- Optional toppings: chopped cilantro, swirl of coconut milk, paprika
Pro Tips
- Use fresh ginger if you can—it gives the soup a cleaner, brighter flavor.
- Dice the sweet potatoes small so they cook evenly and faster.
- Blend only part of the soup for a creamy but still textured finish.
- A swirl of coconut milk at the end looks beautiful and adds extra richness.
- Don’t skip the toppings—they bring balance to the earthy soup.
Tools You’ll Need
- Large soup pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Ladle
- Cutting board and knife
- Measuring cups and spoons
Substitutions and Variations
- Use red lentils instead of chickpeas for a thicker soup
- Swap coconut milk for cashew cream if avoiding coconut
- Add spinach at the end for some greens
- Skip cayenne for a milder version
- Use chicken broth if not vegetarian
Make Ahead Tips
- Dice the onion, garlic, ginger, and sweet potatoes up to 2 days in advance and store in airtight containers.
- Cook the soup fully and refrigerate for up to 4 days—it tastes even better the next day.
- Freeze in single portions for quick meals later.
How to Make Moroccan Sweet Potato Soup
Step 1: Sauté Onion, Garlic, and Ginger
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 tablespoon grated ginger. Cook for about 5 minutes, until soft and fragrant.
Step 2: Add Spices
Add 1½ teaspoons cumin, 1 teaspoon cinnamon, ½ teaspoon turmeric, and ¼ teaspoon cayenne (if using). Stir and cook for 1 minute to toast the spices.
Step 3: Add Sweet Potatoes and Chickpeas
Stir in 1½ pounds of peeled, diced sweet potatoes and 1 drained can of chickpeas. Mix everything to coat in the spices.
Step 4: Add Broth and Simmer
Pour in 4 cups vegetable broth. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until sweet potatoes are fork-tender.
Step 5: Blend the Soup
Turn off heat. Blend the soup with an immersion blender until smooth, or transfer in batches to a blender. Add the full can of coconut milk and stir well.
Step 6: Season and Serve
Taste and add salt and pepper as needed. Serve hot with toppings like cilantro, extra coconut milk, or a sprinkle of paprika.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat on the stove or microwave until warm
- Freeze for up to 3 months—just thaw in the fridge overnight before reheating
Macros (per serving, based on 6 servings)
- Calories: 280
- Protein: 7g
- Carbs: 36g
- Fat: 12g
- Fiber: 8g
- Sugar: 8g
Why This Recipe Works (Quick Science)
The starch from the sweet potatoes thickens the soup naturally as it cooks and blends, while the fat from the coconut milk gives it a creamy texture without needing dairy. Toasting the spices early blooms their oils, bringing out the depth and warmth of flavor.
Common Mistakes
- Undercooking sweet potatoes: They need to be very soft to blend smoothly
- Adding coconut milk too early: It can separate during boiling—stir it in at the end
- Using too much cayenne: Start small—you can always add more heat later
What to Serve With
- Warm flatbread or naan
- Couscous or rice
- Simple green salad with lemon vinaigrette
- Roasted carrots or cauliflower
- Toasted pumpkin seeds on top for crunch
FAQ
Can I use butternut squash instead of sweet potatoes?
Yes! It works great—just swap pound for pound.
Is this soup spicy?
Only if you use the cayenne. You can skip it for a mild version.
Do I have to blend it?
Blending makes it smooth and creamy, but you can leave it chunky if you prefer texture.
Can I use light coconut milk?
You can, but it won’t be quite as creamy.
Final Thoughts
This Moroccan Sweet Potato Soup is a flavor-packed bowl of comfort. It’s easy, nourishing, and makes your kitchen smell amazing. Whether you’re meal prepping or just need a cozy dinner, this one won’t disappoint. Give it a try, and let me know how it turned out in the comments—I’d love to hear your take on it!