Moroccan Split Pea + Roasted Sweet Potato Soup

Moroccan Split Pea + Roasted Sweet Potato Soup
Last week, I met my friend and neighbor, Ellen, for breakfast. You can always count on her to make the best cappuccinos. This visit was no exception as we sipped on cardamom cappuccinos with froth so thick that Cool-Whip would be envious. Bites of freshly baked croissants with her homemade lemon-curd spread made me feel Spring was in reach. We talked travel, the frigid temps, and her expertise in ballet and how it relates positively to the focus inherent in her Tai Chi classes. She piqued my interest in Tai Chi. I think I may check out the class tomorrow night. I’m excited! Like me, Ellen loves spices. Before I left, she handed me a jar of Ras El Hanout that she picked up at the market and suggested I try it.

Moroccan Split Pea Soup

On this 28 degree day, I decided a North African soup with a bit of comfort and soul would warm up my bones. The roasted sweet potatoes made this soup hearty. The chopped-up raisins added a touch of sweet (I would have used dates, but raisins were still good). The pistachios atop gave a rich, nutty burst of crunch – I’m obsessed with the crunch element! The soup has a well-developed chocolaty color from the spices, lending a gorgeous background to the green and orange. It’s a winter winner!
Getting ready to take over a hot bowl of this Moroccan Split Pea & Roasted Sweet Potato Soup for Ellen… Hope she likes it as much as I did!
  1. Prep Time: 5 minutes
  2. Cook Time: 30-35 minutes
  3. Total Time: 35-40 minutes
  4. Serves: 4

Roasted Sweet Potato Soup Ingredients

  1. 50 grams of split peas
  2. 1 sweet potato, cut in bite-sized pieces
  3. 1 shallot, finely chopped
  4. 3 garlic cloves, chopped
  5. Salt
  6. Cracked black pepper
  7. 1 Tbsp ras el hanout
  8. Handful of raisins (or dates), chopped
  9. 3 cups chicken stock
  10. 2.5 cups water
  11. Olive oil
  12. Handful of pistachios, shelled
Roasted Sweet Potato Soup

Sweet Potato Soup Preparation

  1. Toss sweet potatoes in extra virgin olive oil with salt (to taste) and cracked black pepper (to taste). Roast at 400 degrees for 20-25 minutes.
  2. While the sweet potatoes are roasting, fry shallots in 2.5 Tbsp of olive oil until golden brown.
  3. Add garlic and salt (to taste) and fry until garlic is cooked through. Add split peas followed by ras el hanout and fry until spices becomes fragrant.
  4. Add chopped raisins/dates, chicken stock and water.
  5. Bring to a boil, then cover and simmer for 25 minutes.
  6. Mix in roasted sweet potatoes. Top with pistachios.