Sweet Potato and Maca Soup With Green Harissa

Maca gives a slightly-sweet note to this dish.

Soup is the epitome of nourishing cold weather food. Full of flavor and nutrients, this recipe won't disappoint.

Level: Easy
Yield: 6 cups
Serves: 4 servings
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  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 tbsp. coconut oil
  • 1 yellow onion
  • 4 cloves garlic, sliced
  • 1 lb. sweet potatoes, peeled and grated
  • 2 tbsp. maca powder
  • 4 c. vegetable broth (store bought)
  • 1/4 c. creamy almond butter
  • sea salt and ground black pepper
  • 1/4 c. green harissa (store bought), or more if desired
  • chia seeds, for garnish
  • cilantro leaves, for garnish


  1. In a small prep bowl, create a spice mix by combining the chili powder, cinnamon, nutmeg, cumin, and coriander, and set aside.
  2. Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the onion and cook until softened, about 7-8 minutes, stirring occasionally.
  3. Add the garlic and prepared spice mix, and cook 1 minute longer, stirring constantly.
  4. Mix in the sweet potatoes and maca, and then add the vegetable broth and almond butter.
  5. Bring the mixture to a boil over high heat, and then reduce the heat to medium-low and simmer for 15 minutes.
  6. Transfer the soup to a blender, and puree until smooth.
  7. Season to taste with salt and a generous amount of ground black pepper, and add a little water, if needed, to thin the soup. (For a smoother texture, strain the soup through a fine mesh sieve, and reheat gently until ready to serve.)
  8. Ladle the soup into serving bowls and swirl a tablespoon of Green Harissa (or more, if you like) on top.
  9. Scatter a pinch of chia seeds and cilantro leaves on top as garnish.

Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc.

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