Spicy Vegan Moroccan Carrot Soup

Name: Spicy Vegan Moroccan Carrot Soup
Ingredients: 3 Carrots; 2 Red Bell Peppers; 1 Potato; 2 Onion; 1 1/4 Cups Tomato Sauce; 2 1/2 teaspoons Harissa Paste; 2 teaspoons Fresh Thyme; 6 Cups Low Sodium Vegetable Broth; 1 Tablespoon Ras-El-Hanout; 1 teaspoon White Pepper; 8 Cloves Garlic Cloves

Ingredients

Carrots		3
Red Bell Peppers		2
Potato		1
Onion		2
Tomato Sauce		1 1/4 Cups
Harissa Paste		2 1/2 teaspoons
Fresh Thyme		2 teaspoons
Low Sodium Vegetable Broth		6 Cups
Ras-El-Hanout		1 Tablespoon
White Pepper		1 teaspoon
Garlic Cloves		8 Cloves

An easy spicy soup with some great Moroccan flavors!

Start with peeling the Carrots, Onions, and Potato and dicing into small pieces.
Dice the Red Pepper and crush the Garlic.
Saute the Potato and Carrots with 2 Tablespoons of Olive Oil on a medium-high heat for 5 minutes or until soft.
Add the Onions, Peppers, and Garlic reduce the heat to medium and continue cooking until soft.
Add the Broth, Tomato Sauce, Harissa, Spices & Thyme leaves, reduce the heat and let simmer for 30 – 45 minutes.
Use a stick blender or in batches in a blender or food processor and blend until smooth.
Season with Salt & Pepper.