Name: Spicy Carrot and Ginger Soup With Harissa
Total time: 30 min
Yield: 6
Ingredients: 8 tablespoons extra-virgin olive oil, divided; 1 medium leek, white and pale green parts only, finely sliced (about 1/2 cup); 1 small onion, chopped (about 1 cup); 2 cloves garlic, thinly sliced (about 2 teaspoons); 1 (2-inch) knob of ginger, peeled and finely chopped; 1 teaspoon ground cumin seed; 1/2 teaspoon ground coriander; 1 to 2 tablespoons harissa paste (see note); 2 1/2 pounds carrots, peeled and roughly chopped; 1 1/2 quarts low-sodium homemade or store bought vegetable or chicken broth (see note); Kosher salt; 1/4 cup pine nuts; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon zest and 2 tablespoons juice from 1 lemon

Ingredients

(Servings: 6)

8 tablespoons extra-virgin olive oil, divided

1 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)

1 small onion, chopped (about 1 cup)

2 cloves garlic, thinly sliced (about 2 teaspoons)

1 (2-inch) knob of ginger, peeled and finely chopped

1 teaspoon ground cumin seed

1/2 teaspoon ground coriander

1 to 2 tablespoons harissa paste (see note)

2 1/2 pounds carrots, peeled and roughly chopped

1 1/2 quarts low-sodium homemade or store bought vegetable or chicken broth (see note)

Kosher salt

1/4 cup pine nuts

2 tablespoons chopped fresh parsley leaves

1 tablespoon zest and 2 tablespoons juice from 1 lemon

Spicy Carrot and Ginger Soup With Harissa

Ingredients

Steps

Nutrition Facts

Comments

Spicy Carrot and Ginger Soup With Harissa

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts