Spicy Carrot Soup

Name: Spicy Carrot Soup
Prep time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise ¼ inch thick, rinsed well; 1 bunch carrots (about 6), peeled and sliced crosswise ¼ inch thick; 2 teaspoons harissa; Coarse salt; 3 cups homemade or store-bought low-sodium chicken stock; Garnish: 1 tablespoon chopped fresh flat-leaf parsley

4.5

(2)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.

Ingredients

1 tablespoon extra-virgin olive oil
1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise ¼ inch thick, rinsed well
1 bunch carrots (about 6), peeled and sliced crosswise ¼ inch thick
2 teaspoons harissa
Coarse salt
3 cups homemade or store-bought low-sodium chicken stock
Garnish: 1 tablespoon chopped fresh flat-leaf parsley

Directions

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.

Originally appeared: Martha Stewart Living, November 2010