Description
A warming and flavorful soup featuring the subtle sweetness of carrots, the zing of ginger, and a kick from harissa.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon harissa paste (or to taste)
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger, cook for 1 minute more until fragrant.
- Stir in harissa paste and cook for 30 seconds.
- Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
- Season with salt and pepper.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Adjust the amount of harissa paste to control the spiciness.
- For a creamier soup, you can add a splash of coconut milk or heavy cream before blending.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 10g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy carrot soup, ginger soup, harissa soup, vegetable soup, vegan soup, healthy soup