Spicy Butternut Soup

Name: Spicy Butternut Soup
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 1 tbsp turmeric; 1 tsp cayenne pepper; 1 tsp salt; pinch of freshly ground black pepper; 100 g carrot, cut into chunks; 250 g sweet potato, cut into chunks; 1 tbsp cumin; 1 kg butternut, cut into chunks; 2 tbsp vegetable oil; 5 cm chunk of ginger, roughly chopped; 1 red chilli (optional); 2 onions, diced; 2 cloves garlic, crushed; 1 bunch celery (stalks only), sliced; 2 tbsp stock

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

This spicy Moroccan soup with cumin, chilli and ginger has an unusual kick–not your average sweet butternut soup.

Ingredients

2 tbsp vegetable oil
2 onions, diced
2 cloves garlic</

Africa
Morocco
Gluten-free
Vegan
Soup
Mediterranean
Spicy

Method

Fry the onions in oil until soft and translucent.

Add the garlic, ginger and chilli and stir. Add the spices and mix through for a few minutes. Add the rest of the ingredients to the pot and just enough water to cover all the vegetables. Bring to the boil and then continue cooking on a low heat for about an hour. Add a little more water if the soup is looking too thick.

Use a ha