It's winter, and that means it's officially soup time! This sweet potato soup is lusciously creamy, sweet, rich, and filling without any icky ingredients.
The Moroccan spices also add warmth and depth to the soup, and the ginger packs some heat. And, for a finishing touch, the sweet and spicy pumpkin seeds add the perfect touch of crunch. It's the perfect bowl of comfort food!
Ras el hanout, the main spice in the soup, is a Moroccan spice mix. It literally translates into "head of the shop." Traditionally, it's a spice blend made by the owner of each spice shop with their favorite spices.
The blend I use contains cumin, coriander, paprika, turmeric, cinnamon, cardamom, caraway, ginger, fennel, anise, nutmeg, clove, black pepper, chili, mace, and star anise. If you can't find ras el hanout, you can make your own spice mix with a variety of the above ingredients (don't worry, it doesn't have to be all of them!).