Soups & stews
Carrot soup with harissa
Aromatic spices and punchy harissa transform carrot soup into a dish redolent of North African souks. This is a quick vegetarian recipe that makes a lovely warming winter lunch or dinner.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- 1 potato, peeled and chopped
- 500g carrots, peeled and chopped
- 1.2 litres veg or chicken stock
- juice of 1 orange
- spoonful harissa, more to taste
- small handful fresh coriander to serve (optional)
- salt and pepper
Method
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Step 1
Heat the oil in a large pan and add the onion and garlic
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Step 2
Cook on a low heat for about 5 minutes, then add the cumin, ground coriander and ginger and cook for another minute.
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Step 3
Add the potato, carrots and stock, then season with salt and pepper. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the veg is tender.
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Step 4
Blend until smooth. Return to the pan and add the orange juice and harissa to taste.
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Step 5
Gently reheat and check the seasoning before serving, and sprinkle with coriander if using.