Spicy Carrot and Ginger Soup With Harissa Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 27, 2019
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Photographs: J. Kenji Lopez-Alt

Note:哈里撒是一个北非辣椒酱。它可以found in specialty grocers or ordered online. Heat level can vary depending on brand, so adjust the amount you use in the recipe according to the heat of the paste and your personal tolerance level. Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version.

Recipe Facts

4.9

(9)

Active:30 mins
Total:30 mins
Serves:4 to 6 servings

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开云体育波胆

  • 8tablespoonsextra-virgin olive oil, divided

  • 1 mediumleek, white and pale green parts only,finely sliced(about1/2cup)

  • 1smallonion, chopped (about 1 cup)

  • 2clovesgarlic, thinly sliced (about 2 teaspoons)

  • 1(2-inch)knobofginger, peeled and finely chopped

  • 1teaspoonground cumin seeds

  • 1/2teaspoonground coriander

  • 1 to 2tablespoonsharissa paste(see notes)

  • 2 1/2poundscarrots, peeled and roughly chopped

  • 1 1/2quartslow-sodiumhomemade or store-bought vegetable orchicken broth(see notes)

  • Kosher salt

  • 1/4cuppine nuts

  • 2tablespoons choppedfresh parsley leaves

  • 1 tablespoon zest and2tablespoonsjuice from 1 lemon

Directions

  1. Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering. Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes. Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute. Add carrots and stir to coat in spice mixture. Add broth (see note), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.

  2. Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering. Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute. Transfer to a bowl. Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.

  3. When carrots are tender, transfer half of soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil. Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired. Repeat with remaining soup and 2 more tablespoons olive oil. When all the soup is puréed, season to taste with salt and whisk in lemon juice.

  4. Serve soup immediately, topped with pine nut and parsley mixture.

Special equipment

Blender

This Recipe Appears In

Nutrition Facts(per serving)
331 Calories
24g Fat
25g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 331
% Daily Value*
Total Fat24g 31%
Saturated Fat 3g 17%
Cholesterol0mg 0%
Sodium382mg 17%
Total Carbohydrate25g 9%
Dietary Fiber 7g 24%
Total Sugars 9g
Protein8g
Vitamin C 13mg 65%
Calcium 87mg 7%
Iron 2mg 13%
Potassium 797mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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