SPICY CARROT SOUP
We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.
- Puree half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir puree into remaining soup in pan. Divide soup among 4 bowls, and garnish with parsley.
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.
SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPE
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 SOUP
A real Winter Warmer
Provided by maxford13
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel and slice carrots, peel and chop onion finely
- Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
- Add spices and stir until carrot and onion covered with spices
- Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
- Leave to cool, once cool, blend until smooth
- Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick
INDIAN SPICED CARROT SOUP WITH GINGER
Provided by Molly Stevens
Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
- Ladle soup into bowls. Garnish with yogurt and serve.
SPICY CARROT AND GINGER SOUP WITH HARISSA
[Photographs: J. Kenji Lopez-Alt] Note: Harissa is a North African pepper paste. It can be found in specialty grocers or ordered online. Heat level can vary depending on brand, so adjust the amount you use in the recipe according to the heat of the paste and your personal tolerance level. Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version Harissa Paste - 1 tube, 5.3 oz $9 on Amazon About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 1 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.
- 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.
More about "spicy carrot and ginger soup with harissa food"
SPICY CARROT GINGER SOUP - TASTE AND TELL
From tasteandtellblog.com
Reviews 19Estimated Reading Time 3 minsServings 4Total Time 1 hr 35 mins
- Cut the carrots in half, then halve them lengthwise. Put them in a large bowl, along with 3 tablespoons of extra virgin olive oil, the thyme, salt and pepper. Toss to coat the carrots. Transfer them to a baking sheet and roast in the oven until they begin to brown, 45 to 50 minutes, turning half way through the cook time. Remove from oven.
- In a large saucepan, heat the remaining 3 tablespoons of olive oil. Add the leek and saute until aromatic, 3 to 5 minutes. Add the ginger and red pepper flakes, stir to combine, and cook for an additional minute.
- Add in the roasted carrots and vegetable broth. Bring to a simmer over medium heat; let simmer for 8-10 minutes. Turn the heat to low, cover, and simmer an additional 20 minutes. Remove from heat and let come to lukewarm.
SPICY CARROT AND GINGER SOUP - SAFFRONSTREAKS
From saffronstreaks.com
Reviews 1Servings 2Cuisine IndianCategory Soup
CARROT GINGER SOUP - FOOD CHANNEL
From foodchannel.com
Cuisine AmericanEstimated Reading Time 2 mins
CARROT, SQUASH, AND CORIANDER SOUP WITH CRUNCHY HARISSA ...
From joanne-eatswellwithothers.com
Servings 4Estimated Reading Time 3 mins
WEIGHT WATCHERS SPICED CARROT AND GINGER SOUP | HEALTHY DIET
From healthydietmag.com
Estimated Reading Time 1 min
10 BEST HARISSA SOUP RECIPES | YUMMLY
From yummly.com
5/5 (1)
SPICY CARROT AND GINGER SOUP WITH HARISSA : SERIOUSEATS
From reddit.com
SPICY CUMIN-SCENTED CARROT GINGER SOUP - OLDWAYS
From oldwayspt.org
CARROT AND GINGER SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Beetroot RecipesServings 4-6Calories 178 per serving
- Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer for 45-50 minutes until the carrots are tender.
- Stir in the remaining ginger and the orange juice, then blend the soup until smooth using a stick blender (or whizz in a food processor or blender; see Make Ahead). Season with salt and pepper, then serve with a swirl of yogurt and a sprinkling of fresh coriander leaves.
HARISSA-SPICED CARROT SOUP WITH ALMONDS AND ... - FOOD & WINE
From foodandwine.com
Servings 6Total Time 20 minsCategory Soup
- Combine carrots, broth, 1 cup water, harissa paste, and salt in a high-speed blender. Pulse until carrots are finely chopped, about 1 minute. Gradually increase speed to high, and puree until soup is smooth and steaming, 6 to 7 minutes. With blender running, gradually add butter pieces, and puree until soup is emulsified, about 1 minute.
- Heat oil in an 8-inch skillet over medium until shimmering, 1 to 2 minutes. Add almonds and rosemary, and fry, stirring often, until sizzling stops and rosemary is crisp, 30 to 45 seconds. Remove from heat. Using a slotted spoon, transfer almonds and rosemary to paper towels to drain. Reserve oil.
SPICY INSTANT POT CARROT HARISSA SOUP - RAINBOW PLANT LIFE
From rainbowplantlife.com
5/5 (5)Category Appetizer, Dinner, Lunch, Side DishCuisine Morrocan-InspiredTotal Time 1 hr 20 mins
- Roast the bell pepper. Preheat the oven to 400°F (204°C). Lightly brush a sheet pan with olive oil and place the bell pepper on top. Roast the pepper for 20 minutes, then using a pair of tongs, flip the pepper over and roast for another 20 minutes. Once the pepper is charred in spots, remove from the oven and cover it with a glass bowl or place in a resealable plastic bag. Steam the pepper for 15 minutes. Once steamed, roughly slice the pepper and remove the seeds.
- While the pepper is roasting, prepare the soup in the Instant Pot. Select the Sauté setting on the Instant Pot. After a few minutes of heating up, add the 1 tablespoon olive oil, followed by the onion and carrots and season with 1/2 teaspoon of the salt and a few turns of black pepper. Cook the vegetables for 5 minutes, stirring occasionally.
- Add the garlic, ginger, cumin and paprika, and cook for 1-2 minutes, coating the vegetables in the spices. Select the Cancel setting.
- Add the harissa sauce, bay leaf, vegetable broth, tahini, coconut milk, and the remaining 1/2 teaspoon of salt. Stir to combine.
SPICY CARROT SOUP - HEALTHY, HEARTY AND DELICIOUS ...
From primaverakitchen.com
4.1/5 (13)Total Time 25 minsCategory SoupCalories 117 per serving
- In a large soup pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until onions are translucent.
- Then, add carrots and all the spices (salt, pepper, curry, corriander, cayenne pepper and garlic powder.)
CARROT AND RED PEPPER SOUP WITH HARISSA | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4-6Total Time 1 hr
CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (243)Category SoupCuisine AmericanEstimated Reading Time 3 mins
SPICED CARROT GINGER SOUP - FOODESS - RECIPES, COMFORT ...
From foodess.com
Estimated Reading Time 2 mins
RECIPE FOR MOROCCAN LENTIL SOUP WITH HARISSA - FOOD NEWS
From foodnewsnews.com
MOROCCAN RECIPES - SERIOUS EATS
From seriouseats.com
CARROT AND HARISSA PUREE RECIPES
From tfrecipes.com
SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPE
From sugarlaws.com
SPICY CARROT AND GINGER SOUP WITH HARISSA | PUNCHFORK
From punchfork.com
CARROT GINGER SOUP WITH HARISSA | SAUCY & SWEET
From saucyseconds.wordpress.com
10 BEST HARISSA SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
SPICY CARROT AND GINGER SOUP WITH HARISSA | SOMEDOUCHE ...
From copymethat.com
SPICY CARROT AND GINGER SOUP WITH HARISSA - MASTERCOOK
From mastercook.com
BEST CARROT SOUP RECIPE EVER - SPICY CARROT AND GINGER ...
From kaeruwallpaper.blogspot.com
SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPE | RECIPE ...
From pinterest.ca
IRISH CARROT RECIPES
From solerany.com
SPICY CARROT & GINGER SOUP – THE TASTE KITCHEN
From taste.co.zw
SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPES
From tfrecipes.com
SPICY CARROT AND GINGER SOUP WITH HARISSA ON JOY'S VEGAN BOARD
From trello.com
SPICY AND TASTY VEGAN CARROT GINGER SOUP RECIPE
From digiskynet.com
SPICY CARROT SOUP (WITH HARISSA) | CARROTS | BOSTON ORGANICS
From bostonorganics.grubmarket.com
SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPE | EAT ...
From eatyourbooks.com
SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPE | RECIPE ...
From pinterest.fr
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