Spiced Carrot & Pepper Soup with Harissa
Spiced Carrot & Pepper Soup with Harissa

There are no shortage veggie / seasoning combos which result in delicious pureed soups – but this one should be on the top of your list. Gently simmered carrots and bell peppers become meltingly tender and develop a mellow sweetness, enhanced by the cinnamon, saffron and ginger. Top with a dollop of harissa paste for punch.

Spiced Carrot & Pepper Soup with Harissa

Spiced Carrot & Pepper Soup with Harissa
Prep Time 10 minutes
Cook Time 40 minutes
There are no shortage veggie / seasoning combos which result in delicious pureed soups – but this one should be on the top of your list. Gently simmered carrots and bell peppers become meltingly tender and develop a mellow sweetness, enhanced by the cinnamon, saffron and ginger. Top with a dollop of harissa paste for punch.
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Course Soup
Servings 4

Ingredients
 

  • 2 tablespoons ghee or extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 4 garlic cloves, minced
  • 6 red bell peppers, stemmed, seeded and diced
  • 1 pound carrots, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch saffron
  • 3 cups chicken or vegetable broth
  • 2 teaspoons kosher salt
  • freshly cracked black pepper
  • 2 tablespoons jarred harissa, mild or spicy
  • lemon wedges for serving

Instructions
 

  • Warm the ghee or olive oil in a large soup pot. Add the onions and saute until softened, about 8 minutes. Add the garlic, peppers and carrots and cook for another 5-8 minutes, stirring occasionally. Watch the heat and adjust so that it doesn't burn.
    Add the spices and cook, stirring for 1 minute. Pour in the broth and salt and pepper and bring to a simmer. Cook for 20 or more minutes until the carrots are totally soft.
    Let the soup cool before blending to avoid splatters, then puree in a blender until smooth. Return to the pot and taste for seasoning, adding salt if needed. You can also adjust the spices at this point if you prefer, adding more cumin, paprika or ginger to suit your tastes.
    To serve, ladle into bowls and add a dollop of harissa. Pass lemon wedges at the table.
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