Spicy citrus and harissa carrot soup
This nourishing carrot soup is quick and easy to make for a tasty meal on the go. You can spice it up or keep it simple. Just add your favourite bread and enjoy this warming classic.
I make this weeknight soup more than just about any other. The classic pairing of orange and carrot is always a crowd-pleaser and choosing your favourite spice paste lets you play around with whatever flavour profile you like. No need to peel the carrots here, just give them a good scrub with the rough side of a sponge. If you don’t have harissa but keep red curry paste or sriracha on hand, by all means, substitute one of those.
Serves 6-8
INGREDIENTS:
2 tablespoons extra-virgin olive oil
1 brown onion, chopped
2 tablespoons harissa,
red curry paste or sriracha, plus more to taste
900 g carrots, scrubbed and cut into 1 cm chunks
155 g raw cashews
240 ml freshly squeezed orange juice
1 ½ teaspoons fine-grain sea salt, plus more to taste
960 ml water, plus more as needed
1 lemon
VARIATION: Spicy carrot and coconut soup: Replace the cashews and 960 ml water with 1 can coconut milk and 600 ml water.
GARNISH WITH: toasted almonds or sesame–chilli oil, microgreens or coriander (cilantro) and orange or lemon wedges, to serve (optional)
METHOD:
Heat the oil in a large pot over medium to high heat.
Add the onion and stir until well coated. Sauté until the onion is translucent, 2-3 minutes.
Add the harissa, then stir in the carrot. Cook for 2 minutes, then stir in the cashews, orange juice, salt and water.
Cover and simmer until the carrot is tender, 10-15 minutes.
Remove the pot from the heat and transfer the soup to a high-speed blender, in batches, if necessary.
Alternatively, use a hand-held blender directly in the pot. Blend the soup until silky smooth.
Taste and add more water (to thin), salt or harissa as needed. Add a big squeeze of lemon juice.
Ladle the soup into bowls and top with toasted almonds or sesame-chilli oil.
Add a final touch of microgreens or coriander and serve with an orange or lemon wedge.
Living life
SUPER NATURAL SIMPLE
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Recipe extracted from Super Natural Simple by Heidi Swanson, published by Hardie Grant Books.
