A healthy and easy recipe for harissa-carrot-coconut soup! It’s perfectly comforting, sweet, and spicy. You can serve this flavorful soup with cooked quinoa, rice or other grain of your choice to make it a meal.
Since I went apple picking last weekend I can’t stop eating them. Sounds like there is nothing wrong about this and should be healthy anyways. For sure but I am also half way through a jar of peanut butter in four days. Btw have you ever tried an apple-PB sandwich? Let’s take a little break from that and cook a balanced and comforting meal.
Although carrots are the main ingredients in this harissa-carrot-coconut soup, it’s the spicy harissa you can taste first and last. No kidding it’s pleasantly spicy – very nice and warming. The carrots make this soup a little sweet (I bet this soup would be great with sweet potatoes) and the coconut milk is just perfectly creamy. I also love the vibrant color and how simple this recipe is.
You are in charge of the basic heat however more harissa can be added later on if it’s not spicy enough for certain individuals who won’t be able to finish their soup bowl afterwards because they are “full” and the teary eyes and the drops of sweat are forming on your forehead have nothing to do with this. Just a general observation…
- 1 pound carrots, peeled, thick sliced
- 1 large red onion
- 2 tablespoons olive oil
- 475 ml / 2 cups vegetable broth
- 1 can (400 ml / 13.5-ounce) coconut milk
- 2 tablespoons red harissa + more to taste
- 2 teaspoon ground smoked paprika
- salt to taste
- Add carrots, onions, and olive oil to a large sauce pan over medium-high heat and season with salt. Cook, stirring occasionally, until golden brown for 10 to 12 minutes.
- Add vegetable broth, coconut milk, harissa, and smoked paprika. Cover with a lid and bring to a boil, then reduce heat to a simmer and cook for 30-40 minutes or until carrots are soft.
- Let the harissa-carrot-coconut soup cool slightly and puree in a blender until smooth. Add more water for desired consistence if required. Reheat and serve with fresh cilantro.