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This soup is so refreshing and delicious. I created it after having had a soup quite like it while visiting Morocco. It is usually served cold, but is also delicious warm. You can adjust the spice to your taste.
The Unquenchable Spicy Moroccan Soup
1 medium onion, chopped
2 T olive oil
1 heaping T paprika
1/4 t ground or freshly grated ginger
1/4 t cumin or cumin seed
1/4 t ground cinnamon
1 t Mombasa pepper powder (cayenne can work!)
1 (14- to 16-oz) can diced tomatoes
2 c chicken or beef stock
2 t honey
2 T chopped fresh parsley
2 T chopped fresh cilantro
1 heaping T harissa
Cook chopped onion in olive oil with spices in a heavy saucepan over medium heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Add tomatoes to onion mixture. Then add stock, honey, 1 tablespoon parsley, and 1 tablespoon cilantro and bring to a boil. Blend soup until smooth (I LOVE the Cuisinart stick blender.) Use an ice water bath to help cool soup quickly (or serve warm, possibly with a dollop of sour cream or plain yogurt). Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in salt and pepper to taste, then garnish with the rest of the herbs parsley and cilantro.

NOTE: Using whole spices gives this soup the perfect flavor! Use your Cuisinart coffee grinder to grind them to the perfect consistency!

HARISSA can be found in Middle Eastern/African markets…quite possibly your local grocery store. If you cannot find it, you can make it with this recipe:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In your Cuisinart food processor, combine chili peppers, garlic, salt and olive oil. Blend. Add remaining spices and blend to form a smooth paste.

Servings: 4

Nutritional information per serving

No nutrition information available

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