Moroccan Sweet Potato, Carrot, Chick Pea Soup
13 gr protien
- 2 T. olive oil
- 1 onion chopped
- 2 garlic cloves crushed
- 1 t grated coriander
- 2 t grated cumin
- 1/4 t chili powder
- Sweet potato peeled and diced
- Carrots peeled and sliced
- 6 C vegetable stock
- 1 can Chick peas (garbanzo beans) drained and rinsed
- 1/2 small lemon juiced
Cook oil, onions and garlic and stir in the spices, cook 4 minutes. Add sweet potato and carrots.
Cook stirring often for 5 minutes.
Add stock, cover, and bring to a boil. Reduce heat to med-low simmer, stirring occasionally for 20 min.
Add chick peas (garbanzo) and simmer covered for another 10 minutes until chick peas are tender and heated through.
Blend soup in batches until smooth. Return to saucepan med-low heat, season w/salt and pepper to taste. Stir in lemon juice. DO NOT BOIL - just heat til warm. Top with croutons if desired.