Harissa Coconut Carrot Lentil Soup
Rated 3.5 stars by 58 users
Coconut milk, turmeric, cumin, and harissa are the perfect spice and flavor combo to show off all your bundles of earthy, sweet carrots that you are picking up from the market right now. I finish it off with a cheat chili oil, which just makes it feel a little more special (and pretty for plating!)
Ingredients
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3 tbsps extra virgin olive oil
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6 medium carrots, quartered and medium chopped
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1 large yellow onion, finely diced
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2 celery sticks, finely chopped
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3 cloves garlic, finely chopped
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1 tsp turmeric
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1 tsp ground cumin
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1 tbsp harissa
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1 cup red lentils, rinsed
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2 cans (400ml each) coconut milk
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6 cups water
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2 tbsps harissa
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2 tbsps extra virgin olive oil
To finish
Directions
In a large pot, begin by sautéing the celery and onion in the extra virgin olive oil until it softens and lightly caramelize.
Then, stir in the garlic and cook for 10 seconds to release the flavor.
Add the rinsed red lentils, chopped carrots, turmeric, cumin, and harissa, stirring everything together to coat the vegetables and lentils with the spices.
Pour in the coconut milk and water, bring the mixture to a boil, then reduce the heat and let it simmer until the lentils and carrots are tender, about 30-35 minutes.
Once cooked, carefully transfer about 2 cups of the lentils, along with some carrots and broth into a blender and puree until smooth.
Return the blended mixture to the pot and stir to combine. Combine 2 tbsps of harissa and 2 tbsps of evoo to drizzle on the soup when you serve.