Moroccan Tomato Soup

Meal type Carrots, Cinnamon
, Garlic, Onions, Tomatoes
Season Fall, Spring, Summer, Winter


  • Enough Extra Virgin Olive Oil to coat the bottom of the pot

  • 1/2 onion, peeled and diced
  • 2 carrots, peeled and diced
  • 1 clove garlic, peeled but left whole

  • 1/2 tsp Ground Turmeric
  • A pinch of Saffron (just a couple of threads)

  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander

  • 1/4 tsp Ground Clove

  • 1/2 tsp Ground Cinnamon

  • 1 28 oz. can Fire Roasted Diced Tomatoes
  • 1/4 cup Golden Raisins

  • 1 TBS Preserved Lemon, chopped (you can use a little bit of lemon juice to taste if you can't find preserved lemon)
  • Salt to taste


1 Coat a large soup pot lightly with olive oil and heat.
2 Add onions carrots and garlic along with a generous pinch of salt. Heat vegetables for about 5 minutes until they soften.
3 Add all spices (Turmeric, Saffron, Cumin, Coriander, Ground Clove, Cinnamon) and heat an additional 2-3 minutes.
4 Add the Fire Roasted Diced Tomatoes and use to empty can to add two can-fulls of water to the pot.
5 Add the raisins and bring everything the a boil and reduce the heat to simmer until the carrots are completely softened but not falling apart.
6 Allow the soup to cool a bit, then place soup in blender and puree until smooth.
7 Return soup to pot and heat soup until desired temperature.
8 Add Preserved Lemon or lemon juice and salt to taste.