Fall Vegetable Soup

• 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

1. Saute onion in a little oil. Add carrots after onions begin to become translucent. Add garlic for thelast minute.
2. Add seasonings and combine.
3. 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.

onion, clove garlic, carrot, ground cumin, ground turmeric, red pepper, ground cinnamon, paprika, tomatoes, vegetable, tomato sauce, raisins, vegetables, green beans, tart apples

Taken from www.epicurious.com/recipes/member/views/fall-vegetable-soup-50151355 (may not work)