Name: Spicy Carrot Harissa Soup
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 null red bell pepper (large); 0.25 tbsp olive oil (for roasting); 1 tbsp olive oil (for sautéing); 1 null sweet onion (large, diced); 1.5 lb carrots (scrubbed and roughly chopped); 1 tsp kosher salt (divided); 0.25 tsp black pepper (freshly cracked); 4 clove garlic cloves (roughly chopped); 2 inch fresh ginger root (grated or minced); 1 tsp ground cumin; 2 tsp smoked paprika; 3 tbsp harissa sauce; 1 null bay leaf; 2.25 cup vegetable broth (low-sodium); 0.25 cup pure tahini (high-quality); 1 can coconut milk (lite, 13.5-ounce); 1 tbsp lemon juice (freshly squeezed); 1 handful scallions (chopped); 1 handful cilantro (chopped)

Instructions

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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.