This Spiced Moroccan Tomato Soup uses Ras Al Hanout spices to add warmth and flavor to this roasted tomato soup.
This January I will be exploring Morocco! It’s going to be epic. It will be my first time in Africa and first time exploring Muslim culture. #travelingandeating
Ras al Hanout can be translated as top of the shop or “top shelf.” It’s basically the best blend of spices a shop offers. While blends change from brand to brand, family to family, you can make your own following the recipe here. I purchased mine in Amsterdam of all places!
I love this mix because it adds warmth, a little sweetness and a tons of flavor without being spicy. The blend is a mix of coriander, turmeric, cardamom, sea salt, black pepper, clove, cinnamon, and nutmeg. And it smells amazing! You can mix it into couscous or quinoa add some vegetables and you have a quick and easy meal with lots of flavor.
Here I use it to add depth and flavor to a fall favorite, tomato soup. This Spiced Moroccan Tomato Soup also has another secret ingredient, vinegar. Just a splash (1/2 tsp) of white wine vinegar on top elevates the Moroccan spices and tangy tomatoes.
- 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 - I used dill and thyme
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.
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.
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.
While they roast, prepare your other ingredients.
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.
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.
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.
Serve with a splash of white wine vinegar and a sprig of fresh dill.