Vegan Moroccan Soup

Name: Vegan Moroccan Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 3 garlic cloves; 1 medium onion; 3 carrots; 3 sweet potatoes; 3 cup vegetable broth; 1 cancut tomatoes (14 1/2 ounce); 1 can chickpeas (14 1/2 ounce); 2 tsp ginger; 1 tsp cumin; 1 tsp curry; 1 tsp unsweetened cocoa powder; 1 tsp paprika; 0.5 tsp salt; 0.25 tsp pepper; 0.25 cup raisins; 2 tbsp smooth peanut butter

Gently simmered chickpeas, carrots and potatoes, warmed with ginger and cumin. It comes to the table with bread to soak up any leftover broth.

50 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
In a stock pot, saute onions, garlic, and carrots in olive oil over medium heat until onions are translucent.
2
Add ginger, cumin, curry, cocoa, paprika, salt and pepper and stir to coat veggies. Add sweet potatoes and broth. Simmer until sweet potatoes can be pierced easily with a fork.
3
Add tomatoes, chickpeas, raisins, and peanut butter. Simmer 10 minutes more. Best served with bread to soak up any leftover broth!
10 min