Recipe: Moroccan Soup

March 20, 2009 at 1:28 am Leave a comment

This is one of the featured recipes in our new book Waking Up.

Moroccan Soup

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

Entry filed under: Vegan Lifestyles, waking up.

Opening Your Eyes to a Vegan Diet Chocolate Orange Pudding gets a Review

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