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

by Daniel Saraga May-6-2009

My sweet and hot Moroccan soup uses vegetables that are in season: carrots, zucchini and tomatoes.

Ingredients

• 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

Instructions

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).

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 4 servings

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