It’s November in Toronto. No offense to the November babies out there, but it’s kind of a miserable month. It’s cold. It’s rainy. It’s generally kinda dreary. So what’s one to do to combat this downer of a month? Get in the kitchen and cook up something warming and delicious to make you forget about the blah-itude outside! This Moroccan tomato soup fits the bill and then some: it’s finished with creamy peanut butter that lends it a lovely richness.
This is a very balanced recipe, with no ingredient overwhelming another. If you like your food on the spicier side, add a little more cayenne than what’s called for here.
Serves 6.
Ingredients
2 onions, chopped
3 garlic cloves, diced
1 280z can crushed tomatoes
1 pinch of cinnamon
2 tb brown sugar
2 tb chili powder
1 ts cumin
1/2 ts black pepper
1/2 ts salt
1/2 ts cayenne pepper
1/4c tomato paste
1 tb red wine vinegar
3/4 c creamy peanut butter
Directions
1. Toss the onions, garlic, tomatoes, tomato paste and 2 cups of water into a slow cooker. (Or a big pot set on low on the stove. Whatever you’ve got!)
2. Stir in the cinnamon, sugar, chile powder, cumin, cayenne, salt, pepper and red wine vinegar.
3. Cook on low for 5 – 8 hours.
4. Add in the peanut butter and, using an immersion blender, purée until smooth. (If it’s a bit thick, add in a little water and purée again.)
Food Nurd 
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