Harissa Carrot Soup


A simple soup with a little EAT. twist.

To Assemble, You Will Need:
  • 25g/1oz butter
  • 1 large white onion, diced
  • 1 clove garlic, finely chopped
  • 2 leeks, sliced in rings
  • 550g carrots, diced
  • 1l vegetable stock
  • 40g chargrilled peppers, sliced
  • 30g sun-blushed/sundried tomatoes, chopped
  • zest and juice of 1 lemon
  • 1 tsp ground coriander
  • 2 tsp harissa rose paste
  • 200g red split lentils
  • pinch salt
To Make:
  1. Melt the butter in a pan
  2. Add onions, garlic and dried coriander
  3. Cook for 10 minutes until soft, stirring from time to time
  4. Add leeks, carrots and sun-blushed tomatoes and cook until soft
  5. Stir in the lemon zest, salt and vegetable stock and bring to the boil
  6. Add red lentils and simmer for 15 minutes
  7. Next, add the harissa rose paste and peppers, then simmer for 10 minutes
  8. Blend the soup until smooth
  9. Stir through the lemon juice and serve

Makes 4 servings
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