One cool winter day, I found and adapted this spicy carrot soup from an issue of Living Magazine. I have made it a few times since it is simple, tasty and healthful.


1 tablespoon evoo

1 medium leek, white and pale green parts, halved lengthwise and sliced crosswise, about 1/4 inch thick, and rinse well

About 6 carrots, peeled and sliced crosswise, 1/4 inch thick

2 teaspoons harissa

Course salt

3 cups homemade or store bought low sodium chicken stock

1 tablespoon chopped fresh flat leaf parsley


Heat oil in large saucepan over medium heat.

Cook leek until just soft, about 4 minutes. Stir in harissa and carrots. Season with salt.

Cook carrots until just soft, about 8-10 minutes.

Puree half the soup in blender.

Stir puree into remaining soup in pan.

Divide among four soup mugs or bowls.

Garnish with parsley.


My variations for this soup include adding a few drops more harissa for added heat.

Harissa is a hot chili sauce used in North Africa.

I add a parsnip to the carrots when I have on hand. This adds a hint of sweetness.

When I am in the mood for a rustic soup, I skip the puree part.