From ‘Superfood Soups’: Sweet Potato & Maca Soup With Green Harissa

September 21, 2016 11:23 pm Last Updated: September 21, 2016 11:35 pm

Maca is a superfood whose flavor shines in this soup, featured in Julie Morris’s new cookbook, “Superfood Soups: 100 Delicious, Energizing & Plant-Based Recipes.” 

Sweet Potato & Maca Soup With Green Harissa


Unlike some of the extra-powerful superfoods out there, maca is not a flavor that you need to hide. In fact, when it’s surround by flavor friends such as roots and tubers, you can use maca almost like you’ d use a spice, keeping its flavor in the celebratory foreground. When you taste this immensely exciting soup, which boasts a rich, creamy base highlighted by the abundantly herbaceous taste of Green Harissa, listen closely to the soup and you’ ll notice a pleasant, slightly sweet, almost butterscotch note—that’s the maca!

Amount Makes

6 cups/4 servings


  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 4 cloves garlic, sliced
  • 1 pound sweet potatoes, peeled and grated
  • 2 tablespoons maca powder
  • 4 cups Vegetable Broth (store bought)
  • 1/4 cup creamy almond butter
  • Sea salt and ground black pepper
  • 1/4 cup Green Harissa (store bought), or more as desired
  • Chia seeds, for garnish
  • Cilantro leaves, for garnish


In a small prep bowl, create a spice mix by combining the chili powder, cinnamon, nutmeg, cumin, and coriander, and set aside. 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. 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. 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.) 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.

Recipe from “Superfood Soups: 100 Delicious, Energizing & Plant-Based Recipes” by Julie Morris (Sterling, September 2016)