It’s been so chilly these past few days that I think another soup recipe is in order! Carrot soup is so simple, but this one has a bit of kick from the harissa balanced with the sweetness of the onion. You’ll notice that the quantity of onions almost exceeds the carrots… I think that’s why I liked the soup so much. In case you haven’t cooked with harissa before, it is a Tunisian spice paste made of chilies, sundried tomatoes, garlic and oil. I use this brand, Les Moulins Mahjoub, which doesn’t have any additives and has a sweet note. This simple recipe is definitely worth a try on a cool spring day. Plus, the photo turned out pretty cool!
Carrot Soup with Harrissa
1 lb carrots, washed and cut into large dice (not peeled… I think this preserves flavor)
2 tbsp butter
1 large sweet onion, diced
1/2 white onion, diced
4 cups low-salt organic vegetable broth
1/2 cup half and half
Les Moulins Harissa
1. In a large sauce pot, sautee carrots and onions in butter until slightly softened; add salt to taste. Cover with vegetable broth (the quantity may vary, but I think I used 4 cups. Pour in the broth just until the veggies begin to float). Bring to a boil, then lower the heat and simmer 20 minutes.
2. Transfer to a blender and blend until smooth. Pour back into sauce pan and stir in half and half until well blended. Serve with harissa and a bit of olive oil on top.