This is one of the featured recipes in our new book Waking Up.
Moroccan Soup
By Susan Brudner, Northampton Massachusetts
- 6 servings / 30 minutes prep / 30 minutes cook
- 1 1/2 cups Spanish onion chopped
- 2 cups cooked garbanzo
- 2 Butternut squash — 8-10 cups
- 1 1/2 cups red pepper chopped
- 2 Tbl olive oil
- 1- 12 oz can coconut milk
- 1 cup raisins
- 2 Tbl curry powder
- 1 Tbl cumin
- pinch cayenne
- 1/4 cup tamari
- 1/2 cup orange juice
- 2 cup sweet potato or regular potato chopped
- 2 quarts water
- salt and pepper to taste
1. Peel and chop squash boil until fork-tender then puree. Peel and chop potato boil until fork tender
2. In a large pot, sauté onions in olive oil and tamari until onions are translucent. Add red pepper and sauté for a minute. Add potatoes curry and cumin.
3. Mix in pureed squash 1 qt water coconut milk and chick peas turn to low a let simmer 10 minutes. Add raisins cayenne, orange juice, salt and pepper. Add more water if too thick. It should be thinner than a stew and thicker than a soup.
Best when left to sit an hour. Garnish with cilantro. Can be served over a whole grain. This recipe knocks the socks off of our customers at our vegan cafe in Massachusetts.
Waking Up! All You Need for Health, Prosperity and Health
Just reading the recipe just makes my mouth water. Sounds amazing!!!
I am definitely going to make this for my family. Sounds so good and good for you.
Ms Cosmiccat
Wow-thanks for sharing the love, Mark! Sounds delightful.
I made the soup for dinner today and the whole family loved it.
Ms Cosmiccat