MOROCCAN TOMATO AND HARISSA SOUP

• servings: 4

Ingredients

90 ml olive oil

450 gram(s) onion(s) (finely chopped - 3 medium onions)

4 clove(s) garlic (finely chopped)

4 teaspoon(s) Ground Cumin

½ teaspoon(s) harissa paste (level, or to taste)

2 tablespoon(s) tomato paste

2 tin(s) chopped tomato(es) (2 x 400g)

2.5 centimetre(s) Fresh ginger (peeled and chopped)

2 teaspoon(s) sugar

2 litre(s) chicken stock

Freshly ground pepper (to taste)

salt (to taste)

200 ml cream

6 tablespoon(s) coriander (roughly chopped)

Directions

1. Heat the oil and cook the Onion on a low temperature for 5 minutes or until soft but not brown.

2. Add Garlic and Cumin, cook for 30 seconds then add the Harissa paste and Tomato paste. Cook for 1 minute.

3. Add Tomatoes, Ginger, Sugar and Stock. Simmer gently for 20 minutes.

4. Allow the mixture to cool slightly and then blend in a blender until smooth.

5. Season to taste with Salt and Pepper.

6. Lightly whip the Cream and fold in the chopped Coriander. Serve soup in bowls and put a Tablespoon of Coriander Cream on top.