Spicy Carrot and Ginger Soup With Harissa

4.90 (9)
⏱ 35 mins 🍽 Serves 6 🌶 african 🏷 Side dish

This warming soup combines carrots with aromatic ginger and a touch of spicy harissa paste. Flavoured with cumin and coriander, it's simmered until tender then blended until smooth. A garnish of toasted pine nuts, fresh parsley and lemon zest adds a final bright note. It's a simple yet flavourful side or starter.

Spicy Carrot and Ginger Soup With Harissa

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

Method

  1. Warm 2 tablespoons of olive oil in a large saucepan. Cook the sliced leek, chopped onion, sliced garlic and chopped ginger until softened, about 5 minutes. Stir in the cumin, coriander and 1 to 2 tablespoons of harissa paste for 1 minute. Add the chopped carrots, pour in 1 1/2 quarts of broth with a pinch of salt, bring to a boil, then simmer until the carrots are tender, about 20 minutes.
  2. In a separate small skillet, heat 2 tablespoons of olive oil. Add the pine nuts, reduce the heat and toast them, stirring constantly, for about 10 minute. Move them to a bowl, let them cool slightly, then mix in the chopped parsley, 1 tablespoon of lemon zest and a pinch of salt.
  3. Once the carrots are soft, transfer half the soup to a blender. Begin blending on a low speed, gradually increasing it to high. While the blender is running, slowly pour in 2 tablespoons of the remaining olive oil. Pour this puréed soup into a clean pot, straining it if you like. Repeat this process with the rest of the soup and the final 2 tablespoons of oil. After all the soup is blended, season it with salt and whisk in 2 tablespoons of lemon juice.
  4. Ladle the soup into bowls and garnish each serving with the prepared pine nut and parsley mixture.

Nutrition (per serving)

Sodium382000 mg

Recipe details

CategorySide dish
Cuisineafrican
AuthorJ. Kenji López-Alt