Easiest Way to Make Moroccan Sweet Potato Salad

Not-Too-Sweet Sweet Potato Soup

Drain raisins and stir into sweet potato mixture.

Recipe Summary Not-Too-Sweet Sweet Potato Soup

This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!

Ingredients | Moroccan Sweet Potato Salad

4 cups low-sodium chicken broth

1 (15 ounce) can chickpeas, drained and rinsed

1 pound sweet potatoes, or more to taste, cut into cubes

6 ounces butternut squash cubes, or more to taste

¼ cup thinly sliced yellow onion

2 tablespoons grated fresh ginger

2 cloves garlic, minced

½ teaspoon ground nutmeg

1 pinch cayenne pepper, or more to taste

Directions

Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.

Blend soup using an immersion blender, or in batches in a food processor, until smooth.

Info | Moroccan Sweet Potato Salad

prep: 10 mins cook: 3 hrs 20 mins total: 3 hrs 30 mins Servings: 4 Yield: 4 servings

TAG : Not-Too-Sweet Sweet Potato Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Sweet Potato Soup Recipes,