Best 2 Spicy Carrot And Ginger Soup With Harissa Recipes
**Spicy Carrot and Ginger Soup with Harissa: A symphony of flavors**
Embark on a culinary journey with our tantalizing Spicy Carrot and Ginger Soup with Harissa, a delectable dish that marries the sweetness of carrots, the warmth of ginger, and the fiery kick of harissa. This vibrant soup is not only a treat for your taste buds but also a powerhouse of nutrients, boasting an array of vitamins and minerals. Best of all, it's incredibly easy to make, requiring just a handful of ingredients and minimal cooking time.
Our recipe collection offers variations to suit every palate. For those who prefer a milder heat, we have a version that uses a touch of honey to balance the spiciness. Craving a creamy texture? We've got you covered with a variation that incorporates coconut milk. And if you're a fan of bold flavors, our harissa-spiked version promises an explosion of taste.
Whether you're looking for a quick and easy weeknight meal or an impressive dish to serve at a dinner party, our Spicy Carrot and Ginger Soup with Harissa is sure to satisfy. So gather your ingredients, heat up your stove, and let's embark on a culinary adventure!
SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPE
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__10__20140125-smooth-vegetable-puree-soup-food-lab-1-f064c3c2cb2d4d10b121e89e49997f80.jpg)
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.
Provided by J. Kenji López-Alt
Categories Sides Soups and Stews Soup
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Serve soup immediately, topped with pine nut and parsley mixture.
Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 3 g, Sodium 382 mg, Sugar 9 g, Fat 24 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SPICY CARROT AND GINGER SOUP WITH HARISSA
Steps:
- 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 above), 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.
Tips:
- Select the right carrots: Choose fresh, firm carrots for the best flavor and texture. Avoid carrots that are limp or have blemishes.
- Use a variety of ginger: Fresh ginger adds a spicy, aromatic flavor to the soup. You can also use ground ginger or ginger paste, but adjust the amount to taste.
- Don't be afraid to add heat: Harissa is a spicy North African chili paste. Add it to taste, depending on how spicy you like your soup.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Garnish with fresh herbs: Fresh herbs like cilantro, parsley, or chives add a pop of color and flavor to the soup. Add them just before serving.
Conclusion:
This spicy carrot and ginger soup with harissa is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. Serve it with a side of crusty bread or a salad for a complete meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
