This creamy, vegetable-packed Spiced Sweet Potato and Spinach Soup draws on Moroccan-inspired aromas and warm, smoky flavors. Sweet potato and red pepper lend a gentle natural sweetness while ground cumin, paprika and cinnamon add depth and a subtle smokiness. There’s no cream in this recipe — the soup is thickened by pureeing vegetables into a silky base — making it hearty enough for lunch or dinner. I like to finish mine with a spoonful of plain Greek yogurt to mellow the spices, though it’s delicious on its own.
What are Moroccan Spices?
The global pantry is easier to access than ever, and Moroccan spices in particular are celebrated for their vibrant, aromatic combinations. Traditional Moroccan cooking uses a range of spices — some commonly found in home pantries include:
- Cayenne
- Turmeric
- Cinnamon
- Ginger
- Black pepper
- Anise seed
- Sesame seeds
- Cumin
- Paprika
- Saffron
A classic Moroccan blend, Ras el Hanout, is often considered the “top shelf” mix and can contain many ingredients. For this soup I chose a simpler spice mix so the recipe stays approachable and easy to prepare with common pantry staples.
How to make Spiced Sweet Potato and Spinach Soup
This soup is straightforward and adaptable. You can make it on the stove top, in a pressure cooker (Instant Pot) or in a slow cooker. An immersion blender makes pureeing quick and easy, but a regular blender works well too (make sure the blender is heat-safe and work in batches). Below are the general steps; full, detailed instructions are included in the recipe card.
What to serve with Spiced Sweet Potato and Spinach soup
Garnish the soup with a dollop of plain Greek yogurt and a few cilantro or coriander leaves to brighten and balance the spices. If you like extra heat, add a small spoonful of harissa. Serve with warm bread — traditional Moroccan khobz is wonderful if you have it, or any crusty loaf will do. For another sweet-potato-forward option, try a roasted carrot and sweet potato soup for a different take.
Enjoy!
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All content and photographs ©Claudia’s Table and claudiastable.com
Spiced Sweet Potato and Spinach Soup
Ana Coronado
December 13, 2021
Pin Recipe
Equipment
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8 quart soup pot or Dutch oven
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Blender
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Immersion blender (optional)
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Pressure cooker (optional)
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Slow cooker (optional)
Ingredients
- 1 large sweet potato peeled and cubed (1-inch)
- 1/2 large onion sweet or white, chopped
- 1 whole red bell pepper seeded and chopped
- 1 large carrot peeled and sliced 1/4-inch thick (or 2–3 small carrots)
- 4 whole garlic cloves finely chopped
- 2 tbsp olive oil extra virgin
- 4 cups broth vegetable or chicken
- 1 can chickpeas drained
- 1 tsp cumin ground
- 1/2 tsp cinnamon ground
- 1/4 tsp red pepper flakes crushed
- 1/2 tsp paprika sweet, ground
- 1 5oz pkg baby spinach fresh (see note for frozen)
- Plain Greek yogurt for garnish
- Cilantro/Coriander leaves for garnish
Instructions
Stove top
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Place all ingredients except the spinach in a Dutch oven or large soup pot.
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Bring to a boil, then simmer until the sweet potatoes are tender.
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Remove from heat. With a slotted spoon, remove about half of the vegetables and set them aside.
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Puree the remaining vegetables and broth until smooth using an immersion blender or a heat-safe blender (blend in batches if needed). Return the puree to the pot.
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Stir the reserved vegetables and the spinach into the soup and cook until the spinach is wilted (about 5 minutes for frozen spinach).
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Serve topped with Greek yogurt and fresh cilantro to taste.
Pressure cooker
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Place all ingredients in the pressure cooker except fresh spinach.
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Cook on high for about 7 minutes (meat/stew setting). Allow 5 minutes natural release, then vent and open.
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Remove half of the cooked vegetables with a slotted spoon and set aside.
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Puree the remaining contents until smooth, then return the reserved vegetables and add spinach. Stir until wilted.
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Top with yogurt and cilantro and serve.
Slow cooker
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Place all ingredients in the slow cooker except fresh spinach.
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Cook on low for 4–6 hours, until vegetables are tender.
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Remove half of the cooked vegetables and set aside. Puree the remainder until smooth, then return the reserved vegetables and add spinach. Stir until wilted.
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Garnish with Greek yogurt and cilantro and serve.
Notes
Keeps in the refrigerator up to 3 days.
Cook times vary and do not include prep time: about 30 minutes on the stove top, 7 minutes in a pressure cooker, or 4–6 hours in a slow cooker.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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