Instant Pot Spicy Moroccan Sweet Potato Soup
Spicy Moroccan Sweet Potato Soup can be made in the Instant Pot or Stove-Top! This hearty vegan sweet potato soup features chickpeas and veggies in a flavorful harissa spiked broth.
Servings 6 servings
Calories 243kcal
Ingredients
- 2 lbs sweet potato
- 1 cup diced onion (white or yellow)
- 2 cloves garlic
- 15.5 oz canned chickpeas (drained and rinsed)
- 1 TBSP extra virgin olive oil
- 4 cups low-sodium vegetable broth
- 2 TBSP harissa paste
- 2 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- fresh cilantro leaves for topping
OPTIONAL EXRAS
- crushed red pepper flakes
- ground cinnamon
- lime wedges
Instructions
- Peel and cut sweet potatoes into 1-inch pieces. Dice onion and mince garlic. Drain and rinse chickpeas and set all your veggies aside separately.
- Switch Instant Pot to SAUTE function and add a little cooking oil to the inner pot. Once hot, sauté onions until slightly tender, adding garlic at the very end and mixing well.
- Turn OFF Instant Pot and add vegetable broth. Mix well or scrape to deglaze the pot and make sure no browned bits of onion are left stuck to the bottom.
- Add sweet potato cubes, chickpeas, harissa paste, cumin, salt, and pepper.
- Lock lid with valve in the sealing position. Set to 3 minutes HIGH pressure. Soup may take 15-18 minutes to come to pressure before starting 3 min cook time. When the IP beeps, allow to naturally depressurize for 5 minutes then quick release the remaining pressure by flipping valve to venting position.
- Allow a spoonful or so to cool and give it a taste! Adjust spice level to taste (I added extra harissa and red pepper flakes) and add any additional seasoning desired.
- Spoon into bowls and garnish with fresh cilantro and lime wedges that can be squeezed into the soup for a burst of citrus flavor! A little cinnamon, greek yogurt, or coconut milk also make tasty additions to this soup. We love ours with a side of toasted naan for dunking. Enjoy!
Notes
My soup took about 15 minutes to come to pressure and I allowed it 5 minutes to naturally depressurize before flipping the vent to release the remaining pressure. if additional ingredients are added it may take longer to pressurize. A larger IP (8 QT versus my 6 QT) may pressurize more quickly.
If desired, chicken broth can be used in place of vegetable broth.
No harissa? Try it with tomato paste instead and add a little heat using hot sauce and/or crushed red pepper flakes.
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
SEE POST BELOW FOR STOVE-TOP INSTRUCTIONS.
Nutrition
Calories: 243kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Sodium: 1370mg | Potassium: 684mg | Fiber: 8g | Sugar: 9g | Vitamin A: 21840IU | Vitamin C: 6.7mg | Calcium: 85mg | Iron: 2.4mg
