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carrot soup

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
Cook Time 35 minutes
Total Time 40 minutes
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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