Spicy Carrot and Ginger Soup With Harissa
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Prep Time
-
Cook Time
-
Total Time
30m
This Spicy Carrot and Ginger Soup with Harissa is a flavorful and vibrant dish. Made with leeks, onions, garlic, ginger, cumin, coriander, and harissa paste, it's a spicy and aromatic soup. It's topped with pine nuts, parsley, and lemon zest for a burst of freshness.
Recipe Options
Ingredients
Servings:
6
Scale:
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Steps
1
Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering. Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes. Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute. Add carrots and stir to coat in spice mixture. Add broth (see note), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
2
Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering. Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute. Transfer to a bowl. Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.
3
When carrots are tender, transfer half of soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil. Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired. Repeat with remaining soup and 2 more tablespoons olive oil. When all the soup is puréed, season to taste with salt and whisk in lemon juice.
4
Serve soup immediately, topped with pine nut and parsley mixture.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories706kcal
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Fat53g
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Saturated Fat7g
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Carbohydrates51g
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Fiber13g
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Sugar23g
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Protein6g
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Cholesterol0mg
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Sodium528mg
Percent Daily Values are based on a 2,000 calorie diet.