Savory, hearty and healthy, featuring carrots, potatoes, apples and exotic spices.
3 - 4 cups tomato juice
3 - 4 cups vegetable stock
5 large carrots, cut into chunks (or 30 baby carrots, halved lengthwise)
5 large potatoes, peeled and chunked
3 apples, peeled and chunked
1 teaspoon each salt and pepper
1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1/4 cup freshly chopped cilantro
Enough cous cous for 6
In a large soup pot, bring tomato juice and stock to a boil. Add carrots and potatoes, reduce heat and simmer, covered about 30 minutes, or until vegetables are fork-tender. Add apples, spices and cilantro, cover, and let simmer 10 more minutes.
While stew is simmering, prepare enough cous cous for 6 servings.
To serve: Spoon a mound of cous cous into a large soup bowl. Ladle vegetable stew over and serve with a loaf of warm, chewy bread. Serves 6.