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
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.