Spiced Carrot and Ginger Soup with Harissa

This vibrant and aromatic carrot soup is infused with the warmth of cumin, coriander, and fresh ginger, balanced by the smoky heat of North African harissa paste. The natural sweetness of carrots is enhanced through slow simmering, resulting in a silky-smooth purée enriched with extra-virgin olive oil. A garnish of toasted pine nuts, fresh parsley, and bright lemon zest adds texture and freshness, making this dish both comforting and sophisticated. Perfect as a starter or a light meal, this soup showcases the bold flavors of North African cuisine while remaining approachable and nourishing.

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Ingredients (Makes 6 portions)

8 tbsp (120 ml) extra-virgin olive oil, divided
1 medium leek, white and pale green parts only, finely sliced (about ½ cup / 50 g)
1 small onion, chopped (about 1 cup / 150 g)
2 cloves garlic, thinly sliced (about 2 tsp / 6 g)
1 (2-inch / 5 cm) knob of ginger, peeled and finely chopped
1 tsp (2 g) ground cumin
½ tsp (1 g) ground coriander
1 to 2 tbsp (15-30 g) harissa paste
2½ lb (1.1 kg) carrots, peeled and roughly chopped
1½ quarts (1.4 L) low-sodium vegetable or chicken broth
Kosher salt, to taste
¼ cup (35 g) pine nuts
2 tbsp (8 g) chopped fresh parsley leaves
1 tbsp (6 g) lemon zest
2 tbsp (30 ml) lemon juice

Nutrition Information (per 100g)

Calories: 65
Fat: 4.5
Protein: 1.2
Carbohydrates: 6.8
Fiber: 2.1

Directions

Sautéing the Aromatics

1. Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until softened but not browned, about 5 minutes.

Building the Flavor Base

2. Add cumin, coriander, and harissa paste, stirring constantly until fragrant, about 1 minute. Add carrots and stir to coat in the spice mixture.

Simmering the Soup

3. Pour in the broth, season with a pinch of salt, bring to a boil, then reduce to a gentle simmer. Cook, stirring occasionally, until carrots are completely tender, about 20 minutes.

Preparing the Garnish

4. Meanwhile, heat 2 tbsp olive oil in a small skillet over medium heat until shimmering. Add pine nuts, reduce heat to low, and cook, stirring constantly, until golden brown and fragrant, about 10 minutes. Transfer to a bowl and let cool slightly. Stir in parsley, lemon zest, and a pinch of salt.

Blending the Soup

5. Transfer half of the soup to a blender. Start on low speed and gradually increase to high. With the blender running, slowly drizzle in 2 tbsp olive oil. Transfer to a clean pot, pressing through a fine mesh strainer if desired. Repeat with the remaining soup and 2 more tbsp olive oil.

Final Seasoning and Serving

6. Season the puréed soup to taste with salt and whisk in lemon juice. Serve immediately, topped with the pine nut and parsley mixture.

Cookix's Secrets

Adjusting Spice Levels

Start with 1 tbsp of harissa and taste before adding more, as spice levels vary between brands.

Alternative Cooking Method

Roast the carrots at 400°F (200°C) for 30 minutes before blending for a deeper, caramelized flavor.

Alternative Proteins

Blend in cooked red lentils or chickpeas for added protein and heartiness.

Blending Tips

For an ultra-smooth texture, strain the soup through a fine mesh sieve or chinois after blending.

Bold Flavor Enhancements

Add a teaspoon of smoked paprika or a pinch of saffron for a more complex flavor profile.

Healthier Variation

Reduce the olive oil by half and replace pine nuts with toasted sunflower seeds for a lower-fat option.

Seasonal Tweaks

In summer, replace harissa with fresh chili and add a swirl of coconut milk for a lighter, tropical twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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