>> Tuesday, March 2, 2010
I've been hooked to the spice mixture ras el hanout ever since I tried it in this lamb dish. After buying it, the moment I remembered once in a while about the jar quietly resting in my cupboard, I went to the kitchen, I opened the jar and sniffed... Absolutely true. As I already told you everything about it in the mentioned post, I won't repeat it here. Just read it, study it and I will cold-call you one of these days... At that time, I used the sauce remaining from the lamb tagine to make a tasty veggie soup that disappeared almost immediately. So here it is another delicious soup with ras el hanout.
This rustic soup is in fact inspired in this one, which is made with roasted vegetables instead of the boring boiled variety, and it's then pureed. Let's get to work.
Tomato and butternut squash soup with ras el hanout
This soup is incredibly simple to prepare and it's good for lunch and as a first course. The roasting gives it a very different flavor from that of plain boiled vegetables. But remember it's not the best choice for kids, because the ras el hanout adds a slight heat.
When you smell the aromas in your house after preparing this soup, you'll also get hooked to ras el hanout...