Spicy Carrot And Ginger Soup With Harissa Recipes

SPICY CARROT AND GINGER SOUP WITH HARISSA RECIPE

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.

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 SOUP

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.

INDIAN SPICED CARROT SOUP WITH GINGER

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 SOUP WITH GINGER OIL AND LIME CREME

Steps:

• TO MAKE GINGER OIL:.
• Whisk together the ingredients in a saucepan.
• Bring to boil on medium-high heat.
• Cool and pour into a covered container and refrigerate overnight.
• The next day, slowly spoon or pour out the ginger oil without distrubing the residue that had settled at the bottom of the container.
• TO MAKE LIME CREME:.
• Put the creme fraiche into a lidded container, add in lime zest, lime juice, minced cilantro and salt; stir to mix.
• Cover and refrigerate.
• TO MAKE CARROT SOUP:.
• In a saucepan, heat the oil and 1 tablespoon of the ginger oil over medium heat.
• Add in the sliced onions, minced garlic, jalapeno and grated ginger, stir frequently.
• Cook until onions are soft and translucent, about 5 minutes, do not brown the onions.
• Add in the carrots and cook for about 5 minutes, stirring frequently.
• Add in 3 cups of stock.
• Increase the heat to medium-high and bring to boil.
• Reduce the heat to low, simmer partly covered, for about 20 minutes or till carrots are tender.
• Ladle the soup in batches, into a blender and puree till smooth and return the blended soup to the saucepan.
• Add in the remaining stock to achieve the desired consistency.
• Season with salt to taste.
• TO SERVE:.
• Ladle the soup into bowls and drizzle with some of the remaining ginger oil and a dollop of lime creme.
• Makes 6 cups.