This inviting tomato soup is flavored with fragrant spices for a twist on an all-time favorite lunch.


Prep Time :15 Minutes
Cook Time : 20 Minutes
Total Time : 35 Minutes
Yield : 4


  • Substitute sweet potato, butternut squash or pumpkin for carrot.


  • 1/ pkg (3.5 oz) Casbah® Organic Lemon Spinach Couscous
  • 2 tbsp olive oil
  • 1 large carrot, chopped
  • 1 onion, chopped
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 1 tsp each ground cumin, coriander, turmeric, and paprika
  • 1/2 tsp each salt and pepper
  • 1/4 ground cinnamon
  • 1 can (28 oz) diced tomatoes
  • 4 cups reduced sodium chicken broth
  • 1 bay leaf
  • 1/4 cup finely chopped fresh cilantro
  • 1 tbsp lemon juice
  • 4 tsp chili oil


  1. Heat oil in large saucepan set over medium heat. Cook carrot, onion, ginger, garlic, cumin, coriander, turmeric, paprika, salt, pepper, and cinnamon for 5 minutes or until vegetables start to soften. Stir in tomatoes, broth and bay leaves; bring to a boil. Reduce heat to medium-low simmer for 15 to 20 minutes or until vegetables are tender. Remove bay leaf. Puree with hand blender until smooth.
  2. Meanwhile, prepare couscous according to package directions. Stir together cilantro and lemon juice into couscous.
  3. Stir couscous into soup. Divide among bowls. Drizzle with chili oil.
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