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+ servings
Sweet Potato & Maca Soup

Sweet Potato & Maca Soup with Green Harissa

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

Servings 4 servings
Author Kiersten


  • ½ tsp chili powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 1 Tbsp coconut oil
  • 1 yellow onion diced
  • 4 cloves garlic sliced
  • 1 lb sweet potatoes peeled and grated
  • 2 Tbsp maca powder
  • 4 cups Vegetable Broth store bought
  • ¼ cup creamy almond butter
  • Sea salt and ground black pepper
  • ¼ cup Green Harissa store bought, or more as 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. Add the garlic and prepared spice mix, and cook 1 minute longer, stirring constantly.
  3. Mix in the sweet potatoes and maca, and then add the vegetable broth and almond butter. Bring the mixture to a boil over high heat, and then reduce the heat to medium-low and simmer for 15 minutes.
  4. Transfer the soup to a blender, and puree until smooth. 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.)
  5. Ladle the soup into serving bowls and swirl a tablespoon of Green Harissa (or more, if you like) on top. Scatter a pinch of chia seeds and cilantro leaves on top as garnish.