Ingredients
1 cup (or more) chopped onion
1 clove garlic, chopped
1 carrot, sliced thin
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
14 oz can diced tomatoes
1 quart vegetable or chicken broth
1 (8 ounce) can tomato sauce
1/3 cup raisins or cranberries
1 butternut squash - peeled, seeded, and cubed
2 cups each - cubed vegetables, such as sweet potato, zucchini or other squash, potatoes, chick peas
1 (10 ounce) package frozen okra or green beans, thawed
2 tart apples, cubed
Preparation
Saute onion in a little oil. Add carrots after onions begin to become translucent. Add garlic for thelast minute. Add seasonings and combine.
Bring canned tomatoes, tomato sauce and broth to a boil in a large stockpot.Add the rest of the ingredients, bring to a boil, then reduce to simmer. Cook until veggies are tender, 30-45 min.
