Recipe: Moroccan Soup
This is one of the featured recipes in our new book Waking Up.
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
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