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.

Sweet and Hot Moroccan Soup

• 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 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).

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen