Harissa Carrot Soup


  • 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


  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.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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