Moroccan Tomato-Vegetable Soup

Name: Moroccan Tomato-Vegetable Soup
Yield: Makes about 7 cups (1.7 liters); serves 4
Cuisine: Morocco
Ingredients: 1/4 teaspoon ground coriander; About 1/4 cup (65 grams) plain Greek yogurt; 2 teaspoons ras el hanout (see Note); 1/4 teaspoon turmeric; 1/2 cup (30 grams) roughly chopped fresh cilantro, plus more for garnish; 1 teaspoon sugar; Freshly ground black pepper; 5 ripe vine tomatoes (about 2 pounds / 910 grams), roughly chopped; 1 carrot, peeled and cut into 1/2-inch (6-millimeter) thick rounds; 1 teaspoon kosher salt, or more to taste; 2 stalks celery, thinly sliced; 1 yellow potato, cut into 1/2-inch (12-millimeter) pieces; 2 tablespoons extra-virgin olive oil; 1 yellow onion, cut into 1/2-inch (12-millimeter) pieces; 1/2 large butternut squash (about 1 1/2 pounds / 680 grams)

Preparation info

Makes about 7 cups ; serves
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

This is my favorite mixed-vegetable soup for a cold day, chunky and satisfying, subtly warmed by the Moroccan spice blend ras el hanout. The dollop of tangy yogurt on top is a must; it brings the hearty vegetables together with a nice contrasting sharpness and hint of cream.

Ingredients

1/2 large butternut squash (about 1 1/2 pounds / 680 grams)
2 tablespoo

Africa
Morocco
Mediterranean
Soup
Spicy
Vegetarian
Gluten-free

Method

Peel the squash, and remove and discard the seeds. Chop into 1/2-inch (12-millimeter) cubes; you should have about 4 cups (568 grams).
In a deep pot, heat the oil over medium