Just this past winter, I became a declared soup addict. Each week, I’d make a big pot of some kind of root veggie, savory herb, winter greens + bean soup. Like this one, oh and this one…which I ate in about 100 variations throughout the winter. Okay, I may have burnt myself out on these recipes by February, but I sincerely await their return when fall rolls around again.
Switching up my soup game for spring, came this light, creamy but satisfyingly spicy soup – a blended carrot, fennel and harissa soup with roasted garlic and tomatoes. Since springtime in Ayurveda means an abundance of Kapha in the body and mind, I needed a little kick in my palate pants to get me moving again out of my sleepy winter stupor. I’ll be writing more about balancing springtime foods in next week’s post, but until then get out your cooking pots and turn your oven’s on high. It’s time to roast some spring veggies and crank up your spice game. Cheers to longer days, springtime rain and big bowls of spicy carrot harissa soup in our bellies.
CARROT HARISSA SOUP
3 medium tomatoes
2 cloves garlic
¼ cup olive oil
1 small onion, chopped
½ bulb fennel, chopped
2 lbs carrots, trimmed & sliced
2-4 tbsp harissa powder (depending on your spice preference)
1 tsp cumin
2 lemons, juiced
1 tsp himalayan pink salt
Preheat the 400 degrees. Wrap the tomatoes and garlic cloves in parchment and roast until tender. While roasting the tomatoes, heat olive oil in a medium pot. Add the onion and fennel, cook until lightly golden. Stir in the harissa, cumin and salt. Next add the sliced carrots and stir to coat with oil and spices. Cover the mixture with water and allow to simmer until the carrots are tender. Remove from heat and transfer the carrot mixture, roasted tomato/garlic mixture, and lemon juice to a high-speed blender, puree until creamy. You may have to do this 2-3 times until you’ve fully blended the soup. Season with extra lemon, harissa or salt, if desired. Transfer back to the pot and keep warm until ready to serve.