Food Recipes Harissa Carrot Soup 3.7 (3) 2 Reviews An unexpected ingredient adds lusciousness to this fragrant and flavorful soup. By Staff Author Published on February 15, 2023 Rate PRINT Share Close Photo: Victor Protasio Prep Time: 40 mins Total Time: 40 mins Servings: 4 A great cook knows the secret to unbelievable pasta is reserving some of the pasta water to create a sauce that’s rich and flavorful. But here’s a new cooking hack: keep some extra pasta water on hand to enhance soups, too. The salty pasta water helps to season this cumin-and-cinnamon spiced soup while the starch in the water adds body. (If you don’t have any reserved pasta water in the fridge, simply add more broth.) This earthy soup has a subtle kick from harissa, a spiced red chile paste hailing from Tunisia that’s now widely available in supermarkets. Find it in a jar or tube in the condiment or international aisle. Ingredients 1 tbsp olive oil 1 medium yellow onion, chopped (1 1/2 cups) 3 cloves garlic, finely chopped (about 1 Tbsp.) 2 tbsp mild harissa paste (such as Mina) 1 tbsp fresh grated ginger 1 tsp cumin seeds 1/2 tsp ground cinnamon 3 lb carrots, peeled and roughly chopped 4 cups lower-sodium vegetable broth 2 cups pasta water 2 tsp kosher salt 2 tbsp fresh lemon juice 1 tbsp honey Toasted hazelnuts or walnuts Greek yogurt, for serving Mint leaves, for serving Directions Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until softened, about 7 minutes. Add garlic, harissa, ginger, cumin, and cinnamon. Cook, stirring, until fragrant, about 1 minute. Add carrots, broth, pasta water, and salt. Bring to a simmer over high. Reduce heat to low, cover, and cook, stirring occasionally, until carrots are fork-tender, 20 to 25 minutes. Use an immersion blender to puree soup until smooth. (Alternatively, blend soup in batches in a blender, removing center piece of lid to allow steam to escape and placing a towel over opening.) Stir in lemon juice and honey. Serve with desired toppings. Rate It Print