Smoky Carrot-Harissa Coconut Soup with Seeded Crisp

Ingredients

• carrots, peeled and chopped6 medium
• olive oil2 tbsp
• yellow onion, chopped1
• garlic cloves3
• smoked paprika1 tsp
• harissa paste1 tbsp
• vegetable broth4 cups
• coconut milk1 cup
• pumpkin seeds1/3 cup
• lime juice1 tbsp

Method

1. 1Heat oven to 425°F and toss carrots with 1 tablespoon oil and a pinch of salt.
2. 2Roast carrots on a tray for 20–25 minutes until browned at the edges.
3. 3Meanwhile, sauté onion in remaining oil for 5 minutes, then add garlic, paprika, and harissa for 30 seconds.
4. 4Add roasted carrots and vegetable broth, simmer 8 minutes, then blend until smooth.
5. 5Stir in coconut milk and lime juice; adjust salt and thickness with a little water if needed.
6. 6Toast pumpkin seeds in a dry pan until popping, then serve the soup topped with seeds.

Tips

• If your harissa is very spicy, start with half the amount and add more at the end.
• For extra body, blend in a small boiled potato with the carrots.
• A drizzle of yogurt-style plant cream works nicely if you want a cooler finish.

Nutrition