by: Tal Smith
This spicy Moroccan soup with cumin, chili and ginger has an unusual kick—not your average sweet butternut soup.
2 tbsp. vegetable oil
2 onions, diced
2 inch (5 cm) chunk of ginger root, roughly chopped
1 red chili (optional)
1 tsp. salt
Pinch of freshly ground pepper
1 tbsp. turmeric
1 tsp. cayenne pepper
1 tbsp. cumin
2.2 lb (1 kg) butternut, cut into chunks
3.5 oz (100 gr) carrot, cut into chunks
9 oz (250 gr) sweet potato, cut into chunks
1 bunch of celery (stalks only) sliced
2 tbsp stock
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