Pic of Carrot soup with harissa

Carrot soup with harissa

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Soups & stews

Carrot soup with harissa

Serves 4 45 min
Aromatic spices and punchy harissa transform carrot soup into a dish redolent of North African souks. This is a quick vegetarian recipe that makes a lovely warming winter lunch or dinner.


  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • 1 potato, peeled and chopped
  • 500g carrots, peeled and chopped
  • 1.2 litres veg or chicken stock
  • juice of 1 orange
  • spoonful harissa, more to taste
  • small handful fresh coriander to serve (optional)
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a large pan and add the onion and garlic
  • Step 2

    Cook on a low heat for about 5 minutes, then add the cumin, ground coriander and ginger and cook for another minute.
  • Step 3

    Add the potato, carrots and stock, then season with salt and pepper. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the veg is tender.
  • Step 4

    Blend until smooth. Return to the pan and add the orange juice and harissa to taste.
  • Step 5

    Gently reheat and check the seasoning before serving, and sprinkle with coriander if using.

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