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Harissa Roasted Carrot Soup

Warming and flavorful, this silky carrot soup gets a kick from harissa. A swirl of coconut milk adds creaminess, making it perfect for chilly nights.

  • Category Soup / Vegan / Comfort Food

  • Prep Time 10 minutes

  • Cook Time 30 minutes

Ingredients

  • 1 lb carrots, peeled and chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp Moroccan Harissa spice
  • 1 tbsp olive oil
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper, to taste

Instructions

  • Roast the Carrots
    Toss carrots with 1 tsp harissa and olive oil. Roast at 400°F (200°C) for 20 minutes.
  • Cook the Base
    In a pot, sauté onion and garlic. Add remaining harissa and stir.
  • Blend and Simmer
    Add roasted carrots and broth. Simmer 10 minutes, then blend smooth. Stir in coconut milk.
  • Serve
    Ladle into bowls and garnish with extra harissa or fresh herbs.