Moroccan Style Beet Soup inspired by the classic moroccan beet salad.
In a large pot, pour water and add chicken bouillon cube along with your salt. Add your diced sweet potato and beets. Bring to a boil over medium-high and add your spices. Cover and lower the heat. Let it simmer for 45 minutes or until completely cooked through. Turn off the heat and let your soup cool down for 10 minutes.
Using an immersion blender, blend your soup until completely smooth. Serve with a dollop of sour cream, a slice of bread, and some fresh coriandre.