Moroccan Fusion Soup


I am fortunate to have Moroccans in my family that have introduced me to some amazing Moroccan home-cooking. Traditionally, Moroccan food is meant to be cooked slowly and enjoyed slowly, but for busy days, this is a great Moroccan-inspired soup recipe. It has elements of Moroccan and Thai cuisine, which is why I call it fusion soup. It is super easy; you just add all the ingredients into a pot, and let them do their magic. This is a great hearty soup that is perfect for my vegetarian readers as well.


  • 1 large sweet potato or yam (cubed)
  • 2 Green Apples (cubed)
  • 1 can chickpeas drained
  • 1 can light Coconut milk
  • 1 can crushed fire-roasted tomatos
  • 1 red and 1 yellow bell pepper (diced)
  • 2 cloves garlic (finely chopped)
  • 3 cups vegetable stock
  • 1 tsp thai chili paste
  • 1 Tbsp cumin
  • 1 tsp cinnamon
  • Salt/ Pepper to taste


Add all the ingredients to a large pot and cook covered on medium heat for 30 minutes or until vegetables are tender. Garnish with chopped cilantro or parsley.



Speaking of Moroccan cuisine, I can’t wait for Around the World in 80 plates to start on Bravo. It’s like Top Chef meets the Amazing Race. They will be visiting Marrakech, and cooking some amazing dishes for sure!