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Marrakesh Autumn Lentil Soup

Marrakesh Autumn Lentil Soup

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label® True Foundations Vegetable Base, Marrakesh Autumn Soup combines the divine flavors of sweet potatoes, onions, carrots, celery, red bell pepper, lentils, coriander, cumin, curry powder, paprika, cinnamon, turmeric, nutmeg, and baby spinach.

What You'll Need

Recipe Ingredients

Yield: 64 ounces

Amount Ingredients
2 Tbsp. Vegetable Oil
1 qt. Sweet Potatoes, Peeled, Medium Diced
1 ½ cup Onions, Peeled, Medium Diced
1 cup Carrots, Peeled, Medium Diced
1 cup Celery, Medium Diced
1/2 cup Red Bell Pepper, Medium Diced
1 Tbsp. Garlic, Minced
1-1/2 cups Brown or Green Lentils, Rinsed
1-1/2 tsp. Coriander, Ground
1-1/2 tsp. Cumin, Ground
1 tsp. Curry Powder
1/2 tsp. Smoked Paprika
1/2 tsp. Cinnamon, Ground
1/2 tsp. Turmeric, Ground
1/8 tsp. Nutmeg, Ground
2 ½ qts. Water
4 Tbsp. Custom Culinary® Gold Label True Foundations Roasted Vegetable Base
2-1/2 cups Baby Spinach, Fresh, Rough Chopped
16 ea. Lemon wedges

  1. In a 4-6 quart soup pot with cover, over medium high heat add potatoes, onions, carrots, celery, peppers, lentils spices, water and Vegetable Base
  2. Blend thoroughly, bring to a boil, reduce heat to a simmer, cover and cook 50-60 minutes until lentils are tender.
  3. Remove from heat. Place half the soup into a blender and puree until smooth and add back to the soup pot. You can use an immersion blender but only puree until half the lentils are smooth keeping half for texture.
  4. Add the spinach and cook additional 6-8 minutes. Adjust seasoning as desired.
  5. Serve with: Lemon wedge, Grilled or Fried Pita Bread and Greek Yogurt.