Vibrant Carrot Soup with Rose Harissa (DF)

As the temperatures dive, warm yourself up with this beautiful soup.

Rose Harissa elevates the soup out of the mundane as it adds an extra kick to both the North African seasonings and the color of the carrots. In addition to the peppers, it contains over 40 spices and herbs along with rose petals which makes it milder and more complex than regular Harissa.

Make it with luscious thick chicken bone broth, or use a vegetable broth if you prefer. Either way, snuggle in and enjoy this restaurant-quality soup ready to eat in about 45 minutes!

My Paleo Marin: 4.8 Persimmons

Ingredients:

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2 tablespoons olive oil

1 small onion, peeled and chopped
1-2 cloves garlic, peeled and chopped
1 2” knob of ginger, peeled and grated

1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 tablespoon Rose Harissa (or Harissa)

2 pounds carrots, peeled and sliced horizontally in 1/4" pieces
1 Japanese sweet potato, peeled and diced (for thickener)
1 quart Bonefide Chicken Bone Broth plus 1/2 quart homemade chicken broth

Available at Whole Foods
or online here

OR, for vegetarian, 1 1/2 quarts vegetable broth, preferably homemade or Aneto brand

Kosher salt and pepper to taste
Juice of 1 lemon
3 tablespoons butter (optional)

Garnishes: Kite Hill Dairy Free Almond Plain Yogurt; toasted chopped pistachios; chopped Thai basil

Directions:

1. In a dutch oven or other large pot, heat the olive oil to medium high. Add the onion, garlic and ginger and cook, stirring occasionally, until the onions are translucent (about 5 minutes).

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Amazon here

2. Add the ground cumin, coriander and Rose Harissa. Stir and cook until spices are well mixed in.

3. Add the carrots and sweet potato; stir to coat. Add the broth and/or stock so total liquid equals 1 1/2 quarts. and heat to just boiling. Turn down the heat to medium low, and cover the pot with a lid (leaving a small opening). Cook until the carrots and sweet potato are soft, about 20 minutes.

Image from kite hill here

4. When the soup is cool enough to handle, transfer it to a deep pan and use an immersion blender (or puree in a blender) until the soup is mostly pureed.

5. Season with salt and pepper, lemon juice, and butter (if desired).

Ladle the soup into serving bowls, add garnishes, and enjoy!

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Recipe adapted from Serious Eats website here.

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.