Chunky Tomato Soup with Ras el Hanout and Noodles from Modern Moroccan by Ghillie Basan

Name: Chunky Tomato Soup with Ras el Hanout and Noodles from Modern Moroccan by Ghillie Basan
Ingredients: 3-4 cloves; 45-60 ml/3-4 tbsp olive oil; 1 butternut squash, peeled, seeded and cut into small chunks; 2 onions, chopped; 2 carrots, peeled and chopped; 4 celery stalks, chopped; 5-10 ml/1-2 tsp sugar; 8 large, ripe tomatoes, skinned and roughly chopped; 15 ml/1 tbsp tomato purée (paste); 1.8 litres/3 pints/7½ cups vegetable stock; a big bunch of fresh coriander (cilantro), chopped (reserve a few sprigs for garnish); 5-10 ml/1-2 tsp ras el hanout; 2.5 ml/½ tsp ground turmeric; a handful dried egg noodles or capellini, broken into pieces; salt and ground black pepper; 60-75 ml/4-5 tbsp creamy yogurt, to serve

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This full-flavoured chorba is the daily soup in many Moroccan households. The ras el hanout gives it a lovely, warming kick. You can purée the soup, if you pref

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Ingredients

3-4 cloves
45-60 ml/3-4 tbsp olive oil
1 butternut squash, peeled, seeded and cut into small chunks
2 onions, chopped
2 carrots, peeled and chopped
4 celery stalks, chopped
5-10 ml/1-2 tsp sugar
8 large, ripe tomatoes, skinned and roughly chopped
15 ml/1 tbsp tomato purée (paste)
1.8 litres/3 pints/7½ cups vegetable stock
a big bunch of fresh coriander (cilantro), chopped (reserve a few sprigs for garnish)
5-10 ml/1-2 tsp ras el hanout
2.5 ml/½ tsp ground turmeric
a handful dried egg noodles or capellini, broken into pieces
salt and ground black pepper
60-75 ml/4-5 tbsp creamy yogurt, to serve