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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
so good and so good for you --
Rating: Unrated
it taste like [filtered],worst soup i ever ate
Rating: 4 stars
Fantastic recipe... made it as written except used water not stock and added 1 tbl tomato paste. It was delicious and [filtered]y.