• 9c7919c180b3456702c3430caea3ad88

Moroccan Spiced Tomato Soup

Prep
Cook
Serves 4people
Ingredients
10
medium san marzano or roma tomatoes, roasted
2
large carrots, peeled and roasted
1
large sweet potato, peeled and roasted
1
small onion or large shallot, diced
1
tbs tomato paste
1
tbs ras al hanout
6
cups low sodium vegetable broth
white wine vinegar (about 1/2 tsp to top each bowl)
olive oil
salt and pepper, to taste
herbs - such as dill and thyme
1/2
cup unsalted butter
3/4
cup packed dark brown sugar
3/4
cup sugar
Directions
1.
Slice tomatoes in half, toss with olive oil and and sprinkle liberally with salt and pepper. Place face down on a parchment lined, rimmed baking sheet.
2.
Chop the sweet potato and carrots into large cubes. Place on a separate rimmed baking sheet lined with parchment. Also toss with olive oil, salt and pepper.
3.
Roast at 400 degrees for about 10-15 minutes (depending on your oven settings) until the tomatoes are soft and caramelized and sweet potatoes and carrots are browning and tender. The tomatoes are usually done in 10-15 min.
4.
While they roast, prepare your other ingredients.
5.
In a large stock pot, heat 1 Tbs olive oil over medium-high heat. Add chopped shallots and cook about 3-4 minutes until soft and translucent. Add the tablespoon of tomato paste, stir it around a few times. Add 1 Tablespoon of Ras Al Hanout and mix well. Add 5 cups of vegetable broth, cover and simmer on low.
6.
Once all the vegetables are roasted, let them cool for a few minutes. Use a blender, Cuisinart or immersion blender pureé them with the remaining 1 cup of vegetable broth. You can go completely smooth here or leave some whole pieces.
7.
Add the pureed ingredients to the pot and stir until combined. Add a tsp of salt and simmer until soup is warmed through. Add more salt and pepper to taste.
8.
Serve with a splash of white wine vinegar and a sprig of fresh dill.

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