When Janis announced that the second #SouperBowl challenge was to be a Moroccan soup that included garbanzo beans, ginger, and pasta, I was a little taken aback. I have not really worked with Moroccan food much at all. So I read up and grabbed some ingredients from here and there and hopefully embraced some of the flavors and feel of Moroccan soup. I saw several soups with carrots and sweet potatoes but seeing as I needed to incorporate a pasta I thought – why not a sweet potato spaetzle.
Frankly this ended up tasting far better than I expected. I may bump the spices up a notch next time, but my wife thought it was spot on. The texture was great, the carrots were smooth, there was a little texture from the garbanzo beans, and the spaetzle burst with salty sweetness that really added to the dish. This did not get the toddler seal of approval, but what can I say toddlers are fickle, some other day he may have been licking his bowl.
Moroccan Ginger Carrot Soup with Sweet Potato Spaetzle
- 2 Tablespoons Olive Oil
- 2 Onions diced
- 3 Garlic Cloves minced
- 1 finger sized piece of Ginger peeled and minced
- 8 medium Carrots peeled and chopped
- 2 cups of Garbanzo Beans soaked overnight
- 2 quarts of Chicken broth
- Dash of Red Pepper Flakes
- 1/2 teaspoon Turmeric
- 1 teaspoon Curry Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cumin
- 1/2 teaspoon ground Coriander
- Salt to taste
- 1 large Sweet Potato
- 2 Eggs
- 1/2 cup Flour
- small bunch of cilantro chopped with stems
- Saute onions, garlic and ginger in olive oil until onions are soft
- Add garbanzo beans, carrots, broth and spices. Bring to a boil and then simmer until carrots are tender. While soup is simmering, start the spätzle.
- Cook the sweet potato until tender. To do this quickly, wrap in plastic wrap and microwave on high for 10 minutes.* Scoop out potato from skin and cool.
- Once cooled, stir the flour and eggs into the sweet potato until completely combined. It should resemble the texture of a thick pancake batter.
- Boil a pot of heavily salted water and have a bowl of ice water on hand.
- To make the spätzle, push a small batch of the batter through the holes of a colander (or as I had to do the holes in a spoon) into the boiling water – the spätzle should resemble small short strands. After 1 minute, the noodles will have slightly changed color. Remove them with a strainer and place in the ice water to stop the cooking. Repeat the procedure until done with the batter.
- Strain the noodles from the ice water and divide them among the bowls.
- When the carrots are tender and the garbanzo beans have a bit of bite blend soup with a stick blender until smooth **
- Pour soup over the noodles and garnish with a heavy handed batch of cilantro
Yield: 6 servings
Prep Time: 00:10
Cook time: 01:20
* You can bake or boil and drain the sweet potatoes until tender if you prefer not to microwave.
** If you do not have a stick blender, I strongly recommend getting one. Every time that I read a recipe for soup where it calls for cooling down the soup then transferring it in small batches to a blender I maniacally laugh while blending away in the pot that I am cooking in (careful not to splash, it is usually hot). Besides, it means one less thing to wash and my wife always appreciates not having to wash those tiny blender parts. The stick blender you get ought to be all plastic or all stainless steel – any that combine the two just tend to snap as they’re not really well bonded together. The part that gets all dirty goes into the dishwasher. All in all, it makes soup making (and a variety of other things) nice and easy.
Edit: that was 8 cups or 2 quarts… not 8 quarts.