Carrot soup is one of those recipes I return to again and again, especially when I want something warming, simple, and full of flavour. This harissa carrot soup takes a classic carrot soup base and gently elevates it. Adding bold spices creates a dish that feels comforting yet exciting at the same time.

At first, carrot soup might seem humble. However, when paired with harissa, it becomes rich, aromatic, and deeply satisfying. The natural sweetness of the carrots balances beautifully with the gentle heat of the spices, while a smooth, velvety texture makes every spoonful feel nourishing. As a result, this soup works just as well for an easy weeknight dinner as it does for a slow, cosy weekend lunch.

What I love most about this soup recipe is how effortless it is to make. Not only does it come together with simple ingredients, but it also requires very little hands-on time. In fact, once the carrots are cooking, the rest of the recipe almost takes care of itself. Because of this, it’s ideal if you’re looking for a one-pot meal that delivers big flavour without any unnecessary fuss.

Additionally, this harissa carrot soup is wonderfully versatile. Whether you enjoy it smooth or slightly chunky, mild or a little spicy, it’s easy to adjust to suit your taste. Most importantly, it’s the kind of carrot soup that feels both nourishing and comforting — the sort of recipe you’ll want to make on repeat throughout the colder months.

So, are you ready to make this delicious soup? Then, let’s get started!

Further Info

Check out my Instagram page for more recipe inspiration. Also, my soup recipe section has plenty more quick, healthy and delicious soups for you to try!

The Best Harissa Carrot Soup Recipe

Harissa carrot soup made with carrots, garlic, onion, harissa, vegetable stock, and finished with yoghurt.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Lunch, Soup

Cuisine African

Servings 2 people

Ingredients

  

• 250g Carrots (roughly chopped)
• 2 tbsp Olive oil
• 1 tbsp Harissa paste
• 1 tsp Cumin
• 1 tsp Garlic granules
• 1/2 Onion (roughly chopped)
• 500ml Vegetable stock
• 2 tbsp Greek yoghurt

Instructions

 

• Preheat the oven to gas mark 6/200℃/400℉ and add 1 tbsp olive oil to a small roasting tin and place it in the oven to warm up.
• Meanwhile, add the carrots to a small saucepan and add boiling water. Bring to the boil and then simmer for 10 minutes. Drain the carrots and add them to the roasting tin, along with the harissa paste, cumin and garlic granules. Season with salt and pepper to taste and toss until the carrots are evenly coated in the spices. Roast for 10 minutes.
• Meanwhile, add 1 tbsp olive oil to a saucepan and heat to medium-high. Add the onion and cook for 3-4 minutes, stirring frequently, until the onion begins to soften. Add the carrots from the oven to the pan and cook for a further minute. Next, add the vegetable stock and cook on medium-high for a further 10 minutes.
• Add the mixture to a blender (in two batches) and blitz until smooth. Pour into a large saucepan, stir and adjust the seasoning to your liking. You can also add more water at this stage if the soup is too thick or warm it through for longer if it's too thin for your liking.
• Divide the soup between two soup bowls and add the Greek yoghurt, swirling it through to finish. Serve immediately and enjoy.

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