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.
Ingredients
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
Method
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.
Tips
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.
