Creamy Carrot Lentil and Harissa Soup

Name: Creamy Carrot Lentil and Harissa Soup
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 2 tbsp tomato puree; 2 tbsp rose harissa; 2 tsp ground ginger; 1 tsp ground cumin; 1 kg carrots, peeled and roughly chopped into 2 inch pieces; 200 g red lentils – washed; 700 ml vegetable stock; 400 ml coconut milk; Salt and pepper; 60 g butter; 2 tbsp rose harissa; 1 small handful finely chopped coriander leaves; Everything bagel seasoning or pine nuts

Serves 6

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Creamy Carrot Lentil and Harissa Soup

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Serves 6

Directions

1Heat the olive oil in a large casserole over a medium heat. Add the onion and plenty of salt and pepper.
2Cook, stirring occasionally, for 6-8 minutes until lovely and soft.
3Add the garlic and mix well.
4Cook, stirring occasionally, for 1 minute until fragrant.
5Add the tomato puree, rose harissa, ground ginger and cumin.
6Mix well and cook, stirring regularly, for about 1 minute or until the colour is lovely and dark.
7Add the carrots, lentils, stock, coconut milk and more salt and pepper.
8Bring to the boil, reduce the heat, cover and cook for 50-60 minutes or until the carrots are tender.
9Blitz the soup until lovely and creamy – use a stick blender or normal blender.
10Just before the soup is ready, melt the butter together with the harissa and a pinch of salt for the topping.
11Spoon the soup into bowls and drizzle over the harissa butter.
12Add some coriander and everything bagel seasoning and dive on in.

Ingredients

2 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp tomato puree
2 tbsp rose harissa
2 tsp ground ginger
1 tsp ground cumin
1 kg carrots, peeled and roughly chopped into 2 inch pieces
200 g red lentils – washed
700 ml vegetable stock
400 ml coconut milk
Salt and pepper
60 g butter
2 tbsp rose harissa
1 small handful finely chopped coriander leaves
Everything bagel seasoning or pine nuts

Equipment

large casserolestick blendernormal blender

Tips

If you want a thinner soup, add some water after blitzing.
For the topping, melt butter with harissa and a pinch of salt.

Creamy Carrot Lentil and Harissa Soup

Serves 6

facebook.com

Creamy Carrot Lentil and Harissa Soup

facebook.com

Serves 6

Directions

1Heat the olive oil in a large casserole over a medium heat. Add the onion and plenty of salt and pepper.
2Cook, stirring occasionally, for 6-8 minutes until lovely and soft.
3Add the garlic and mix well.
4Cook, stirring occasionally, for 1 minute until fragrant.
5Add the tomato puree, rose harissa, ground ginger and cumin.
6Mix well and cook, stirring regularly, for about 1 minute or until the colour is lovely and dark.
7Add the carrots, lentils, stock, coconut milk and more salt and pepper.
8Bring to the boil, reduce the heat, cover and cook for 50-60 minutes or until the carrots are tender.
9Blitz the soup until lovely and creamy – use a stick blender or normal blender.
10Just before the soup is ready, melt the butter together with the harissa and a pinch of salt for the topping.
11Spoon the soup into bowls and drizzle over the harissa butter.
12Add some coriander and everything bagel seasoning and dive on in.