Spiced Moroccan Tomato Soup
Ras El Hanout is a spice blend common in North African cooking and is especially popular in Morocco. The name in Arabic means “top of the shop” and literally refers to the best spices the store has to offer.
The blend I found in my local supermarket is a mixture of coriander, paprika, black pepper, ginger, cardamon, allspice, nutmeg, tumeric, cloves and cayenne pepper and it smells amazing! As well as adding a gorgeous flavour to this soup, Ras El Hanout would be great for marinading chicken or lamb or flavouring couscous or quinoa.
- 10 medium tomatoes
- 2 medium carrots, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 small onion, diced
- 1 tbsp tomato puree
- 1 tbsp Ras El Hanout
- 1 litre (4 cups) vegetable stock
- Olive oil
- Heat the oven to 200 C (400 F)
- Toss the diced carrots and sweet potato in a little olive oil and spread out on the baking sheet.
- Halve the tomatoes and place cut side down on another baking sheet lined with parchment paper. Drizzle over a little olive oil.
- Roast both trays of vegetables. The tomatoes will take about 15 mins, the carrots and potato will take about 20-25 mins.
- While the vegetables are roasting, saute the diced onion in a little olive oil until soft and translucent (about 4-5 mins).
- Stir in the tomato puree and Ras El Hanout mixing well.
- Add the stock, cover and simmer on a low heat.
- Remove the roasted vegetables from the oven (you can remove the tomato skins now if you want to).
- Add the vegetables and their juices to the simmering stock. Turn off the heat.
- Use a stick blender and puree all the vegetables until the soup is smooth.
- Will keep in an air tight in the fridge for 4-5 days.