Harissa Carrot Soup

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped (1 1/2 cups)
• 3 cloves garlic, finely chopped (about 1 Tbsp.)
• 2 tbsp mild harissa paste (such as Mina)
• 1 tbsp fresh grated ginger
• 1 tsp cumin seeds
• 1/2 tsp ground cinnamon
• 3 lb carrots, peeled and roughly chopped
• 4 cups lower-sodium vegetable broth
• 2 cups pasta water
• 2 tsp kosher salt
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• Toasted hazelnuts or walnuts
• Greek yogurt, for serving
• Mint leaves, for serving

Instruction

1. Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until softened, about 7 minutes.
2. Add garlic, harissa, ginger, cumin, and cinnamon. Cook, stirring, until fragrant, about 1 minute.
3. Add carrots, broth, pasta water, and salt. Bring to a simmer over high. Reduce heat to low, cover, and cook, stirring occasionally, until carrots are fork-tender, 20 to 25 minutes.
4. Use an immersion blender to puree soup until smooth. (Alternatively, blend soup in batches in a blender, removing center piece of lid to allow steam to escape and placing a towel over opening.) Stir in lemon juice and honey. Serve with desired toppings.