Spicy Carrot Harissa Soup
This velvety soup is a satisfying blend of sweet roasted carrots, smoky red peppers, and fiery harissa. Enhanced with creamy tahini and coconut milk, it is finished with a bright squeeze of lemon for a perfectly balanced Moroccan-inspired meal that is both healthy and indulgent.
Instructions
- 1
Preheat oven to 200C. Roast red bell pepper (1) brushed with olive oil (0.25 tbsp) for 40 minutes, flipping halfway. Remove from oven, cover with a bowl, and steam for 15 minutes. Seed and roughly slice the pepper.
- 2
Select Sauté on the Instant Pot. Add olive oil (1 tbsp), sweet onion (1), carrots (1.5 lb), kosher salt (0.5 tsp), and black pepper (0.25 tsp). Cook for 5 minutes, stirring often.
- 3
Add garlic cloves (4 clove), fresh ginger root (2 inch), ground cumin (1 tsp), and smoked paprika (2 tsp). Stir for 2 minutes to coat vegetables in spices, then hit Cancel.
- 4
Stir in harissa sauce (3 tbsp), bay leaf (1), vegetable broth (2.25 cup), pure tahini (0.25 cup), coconut milk (1 can), and the remaining kosher salt (0.5 tsp).
- 5
Seal lid and Pressure Cook on high for 10 minutes. When finished, perform a quick pressure release. Remove the bay leaf.
- 6
Transfer soup and roasted pepper slices to a stand blender. Blend until smooth and creamy. Stir in lemon juice (1 tbsp).
- 7
Garnish with scallions (1 handful) and cilantro (1 handful) before serving.
Nutrition Facts
Per portion