advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spicy Carrot Soup

We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.

  • Servings: 4
Spicy Carrot Soup

Source: Martha Stewart Living, November 2010

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well
  • 1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick
  • 2 teaspoons harissa
  • Coarse salt
  • 3 cups homemade or store-bought low-sodium chicken stock
  • Garnish: 1 tablespoon chopped fresh flat-leaf parsley

Directions

  1. Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.

  2. Puree half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir puree into remaining soup in pan. Divide soup among 4 bowls, and garnish with parsley.

Related Topics