This simple and healthy soup is full of flavor! Fresh carrots are sweet and earthy. Harissa is smoky and spicy. These two ingredients are a perfect match! This recipe has only 7 ingredients and an only a handful of steps! The end result is a cozy, comforting soup that is delicious anytime of year!
Are you like me and buy the huge bags of carrots at the grocery store because they are a better value? If yes, you probably wonder what the heck to do with all of them a few days later! This recipe is the solution to that problem because carrots are definitely the star of the show here! Make a big batch of this soup and keep some in the freezer to enjoy later!
Here’s what you need:
I used chicken broth because I always have it on hand, but if you would prefer a totally meat free version, vegetable broth works perfectly!
Get started by sautéing your veggies.
One great thing about this recipe is you don’t need to worry about your knife cuts! It’s going to puréed in the end so just give everything a quick chop and toss them in!
Sauté the onion first in a bit of olive oil and with a pinch of salt to help it sweat. After about 4 minutes, toss in the garlic. Garlic cooks very quickly and burns easily, so it only needs a minute or two.
Add the carrots and give them a pinch of salt as well. Sauté for about 4 to 5 minutes until they just begin to soften. It’s perfectly okay if your vegetables get a bit of color on them. In fact, they taste better when caramelized a bit. But just watch to make sure they don’t burn.
Add the harissa.
If you are new to harissa, it is a blend of spices originating in North Africa. It can range in flavor from smoky to sweet or even citrusy. It comes in two forms: a dry spice blend, or a paste. I love both varieties! I use harissa paste in my Harissa Beef Chili and my Harissa Roasted Cauliflower!
For this soup I use a dry harissa spice blend. You can find it easily at most grocery stores these days or online. The version I used in this recipe does not contain salt. If yours does, then just decrease the amount of salt in the recipe by half, then taste it and add more if needed.
Add the broth and salt.
Bring the soup to a boil, then turn it down to a simmer. Continue to simmer for 30 minutes or until the carrots are fork tender.
Purée the soup and adjust seasonings.
If you have an immersion blender hanging out in your cabinet, now is your chance to use it! Purée the soup until completely smooth. If you don’t have an immersion blender, that’s okay! Just carefully transfer it to a blender or a food processor to purée.
Give the soup a taste and add more salt if needed. If the soup is too thin, let it reduce on medium heat until it reaches the desired consistency. If it is too thick, just add a bit more broth or water to thin it out.
Here’s my favorite part!
Of course, with a purée soup, what goes on it is just as important as what’s in it. Add contrasts of flavors and textures with your toppings. I love making super crunchy croutons from leftover sourdough for this! Crisp sunflower kernels or pumpkin seeds are great against the smooth texture of the soup.
To balance out the deep smoky spice, add a dollop of plain yogurt. Chopped herbs such as cilantro, mint or basil give the soup a pop of freshness!
Other recipes to try:
Simple Carrot and Harissa Soup
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion diced
- 4 cloves garlic chopped
- 2 pounds fresh carrots chopped
- 2 tbsp harissa powder (no salt)
- 2 tsp kosher salt
- 8 cups low sodium chicken broth
Instructions
- Heat a large pot or dutch oven to medium. Add the oil.Add the onion and sauté for 4 minutes, then add the garlic and sauté for a minute more. Add the carrots and continue to sauté for around 5 minutes. It's okay if the vegetables get some color on them, just don't let them burn. Add the harissa and sauté for 2 more minutes. Add the broth and salt and bring the soup to a boil. Once boiling, immediately turn to a simmer and continue to simmer for 30 minutes. Turn the heat to low and use an immersion blender to purée the soup until smooth.