Wednesday, 6 January 2016

Spicy Carrot and Harissa Soup

After the indulgence of Christmas, everyone naturally feels the urge for something a little healthy in January. No matter who you are, or how much you claim to hate the whole "new year, new me" thing, its natural after eating nothing but cheese and biscuits and miniature heroes for 3 weeks, you're going to be craving a vegetable or two.

On New Years day I was seriously craving something cleansing and light, but tasty. So I decided to make soup, I didn't have much in the house but I improvised and ended up with something delicious!


3 medium sized carrots, peeled and chopped into chunks
2 small onions, peeled and quartered.
1 vegetable stock pot (or cube)
Teaspoon of harissa paste
Boiling water (enough to cover the veggies
Salt and pepper to taste

Add everything into a saucepan, boil with the lid on until the carrots are soft, Blend with a stick blender or in a jug processor until completely smooth, if its a bit thick you can thin out with a bit more boiling water. Add salt and pepper to taste.

Such a quick and simple recipe, a great way to use up carrots that are about to die, and you can freeze it really well. If I was making this for Zoe I would leave out the harissa and add a little paprika instead.



  1. Hari OM
    Harissa paste added to shop list!!! For all my 'world cusine' experience, I don't recall ever having tasted harissa before - but am jolly well going to try it now!!! Thanks for this Nelly... YAM xx

  2. Its beautiful, its north african I think, lots of warmth and spice but bags of flavour!


All comments are greatly loved;

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