Spicy Carrot Soup

   

Ingredients 

1 tbsp olive oil

1 medium yellow onion, chopped (1 1/2 cups)

3 cloves garlic, finely chopped (about 1 Tbsp.)

2 tbsp mild harissa paste (such as Mina) *

1 tbsp fresh grated ginger

1 tsp cumin seeds

1/2 tsp  cinnamon pdr

3 lb carrots, peeled and roughly chopped

4 cups lower-sodium vegetable broth

2 cups pasta water

2 tsp kosher salt

2 tbsp fresh lemon juice

1 tbsp honey

Toasted hazelnuts or walnuts

Greek yogurt, for serving

Mint leaves, for serving

* Harissa paste, a North African chili paste, can be substituted with other spicy sauces, chili pastes, or a combination of spices depending on the desired flavor profile.

 

 Method

Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until softened, about 7 minutes. 

Add garlic, harissa, ginger, cumin, and cinnamon. Cook, stirring, until fragrant, about 1 minute.

Add carrots, broth, pasta water, and salt. Bring to a simmer over high. Reduce heat to low, cover, and cook, stirring occasionally, until carrots are fork-tender, 20 to 25 minutes. 

Use an immersion blender to puree soup until smooth. (Alternatively, blend soup in batches in a blender, removing center piece of lid to allow steam to escape and placing a towel over opening.) Stir in lemon juice and honey. Serve with desired toppings.  

 

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