Wednesday, May 6, 2009

Sweet and Hot Moroccan Soup

Photo taken by Bertrand Devouard
The colours of Morocco are just beautiful.

As fall approaches, I'm gearing up for soup season (I love soup season). My sweet and hot Moroccan soup is a great start using vegetables that are in season: carrots, zucchini and tomatoes.

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Sweet and Hot Moroccan Soup
My sweet and hot Moroccan soup uses vegetables that are in season: carrots, zucchini and tomatoes.
  • 1/4 cup olive oil
  • 2 onions, chopped
  • 1 tsp cinnamon
  • 1 tsp salt
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 5 tomatoes, chopped
  • 1/3 cup raisins
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/4 cup lemon juice
  • 4 cups water
  • pinch saffron threads
1. Heat onions, salt and cinnamon in oil for 3-5 minutes, then add garlic and heat for another 3-5 minutes.2. Add carrots, zucchini, tomatoes, raisins, cumin, paprika, cayenne, and lemon juice and simmer for 10 minutes, stirring occasionally until vegetables are soft.3. Add water and saffron, bring to a boil and heat on low for 30-40 minutes.4. Puree and serve with couscous (or rice for gluten-free).
Prep time: Cook time: Total time: Yield: 4 servings
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen


  1. Dan, this sounds perfect for the wonderful fall days we're finally getting (it was downright cold this morning!). Interesting flavour combinations, I love the addition of raisins! Sounds delicious, thank you for sharing!

  2. I think it's the sweetness that balances things out (and yes, it's freeeeezing)!

  3. mmmm...sounds fabulous! I could go for a bowl of this gorgeous warming soup right about now. So glad you shared it w/ hearth 'n soul this week! =)

  4. Hi - I found your blog on the Hearth and Soul Blog Hop and couldn't resist checking out this recipe. I love flavor packed food and this definitely fits the bill....perfect for a chilly November evening. Thanks!


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