Smoky Harissa Red Pepper Carrot Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Carrots
  • 3 cloves Garlic

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 3 tbsp Harissa, red

• Baking & Spices

  • 1 Kosher salt
  • 2 tsp Paprika, smoked
  • 1 Red pepper, roasted

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Red wine vinegar

Found on heatherchristo.com

Ingredients

• 3 tablespoons olive oil
• 1 pound carrots, peeled and cut into bite sized pieces
• 3 cloves of garlic, peeled
• 1 roasted red pepper, peeled, cored and seeded
• 3 tablespoons red harissa
• 2 teaspoons smoked paprika
• 2 tablespoons red wine vinegar
• kosher salt
• 4 cups vegetable broth
• Optional: Coconut cream, olive oil and chives for garnish
• 3 tablespoons olive oil
• 1 pound carrots, peeled and cut into bite sized pieces
• 3 cloves of garlic, peeled
• 1 roasted red pepper, peeled, cored and seeded
• 3 tablespoons red harissa
• 2 teaspoons smoked paprika
• 2 tablespoons red wine vinegar
• kosher salt
• 4 cups vegetable broth
• Optional: Coconut cream, olive oil and chives for garnish

Directions

• Preheat the oven to broil.
• In a medium sauté pan, add 2 tablespoons of the oil and the carrots and garlic and sauté over medium-low heat for about 12 minutes until the carrots are caramelized and tender.
• While the carrots are cooking, roast the red pepper.
• This is an easy hack for roasting a red pepper if you are uncomfortable doing it over an open flame on your stove top. You heat the broiler and place the pepper on an sheet pan. Broil for about 5 minutes until the skin is blackened and blistered and then flip it and broil the other side. Remove the pepper from the broiler and place it in a bowl and tightly top it with some plastic wrap. Let it steam for about 5 minutes and then go back and the skin should peel right off. Remove the stem and seeds as well.
• Transfer the carrots, garlic and any oil from the pan to the jar of a blender and add the roasted red pepper, harissa, smoked paprika, vinegar and remaining tablespoon of olive oil. Puree until smooth and season to taste with kosher salt.
• Add the puree to a pot and whisk in the vegetable broth. Bring to a simmer for about 15 minutes over medium-low heat. Season to taste with kosher salt and serve hot.
• Preheat the oven to broil.
• In a medium sauté pan, add 2 tablespoons of the oil and the carrots and garlic and sauté over medium-low heat for about 12 minutes until the carrots are caramelized and tender.
• While the carrots are cooking, roast the red pepper.
• This is an easy hack for roasting a red pepper if you are uncomfortable doing it over an open flame on your stove top. You heat the broiler and place the pepper on an sheet pan. Broil for about 5 minutes until the skin is blackened and blistered and then flip it and broil the other side. Remove the pepper from the broiler and place it in a bowl and tightly top it with some plastic wrap. Let it steam for about 5 minutes and then go back and the skin should peel right off. Remove the stem and seeds as well.
• Transfer the carrots, garlic and any oil from the pan to the jar of a blender and add the roasted red pepper, harissa, smoked paprika, vinegar and remaining tablespoon of olive oil. Puree until smooth and season to taste with kosher salt.
• Add the puree to a pot and whisk in the vegetable broth. Bring to a simmer for about 15 minutes over medium-low heat. Season to taste with kosher salt and serve hot.