Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spicy Carrot Soup 4.5 (2) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat. Ingredients 1 tablespoon extra-virgin olive oil 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise ¼ inch thick, rinsed well 1 bunch carrots (about 6), peeled and sliced crosswise ¼ 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 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. 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. Rate it Print