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Cooking 101
Carrot soup gets Zippy with our Harissa sauce, adding warm spices and a touch of heat. Our recipe calls for a sweet potato, which gives the soup a bit of body and acts as a thickener because of its natural starch content. You can also use winter squash or a few yukon gold potatoes in a pinch.
Chef Tip: For easy clean-up, you can puree this directly in the pot using an immersion blender.
1 large sweet potato
2 large carrots
6 cups vegetable broth
1/4 cup toasted nuts, chopped
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Peel your potato and carrots and roughly chop. Place into a pot and add vegetable broth. Simmer for 20-25 minutes until carrots and sweet potato are tender
In a blender add your cooked veggies and puree until smooth adding broth 1 cup at a time to achieve your desired consistency. Add half a pouch of Haven’s Kitchen Zippy Chili Harissa and blend until combined. Check seasoning and adjust with salt and pepper as needed
Ladle pureed soup into bowls and garnish with another drizzle of Haven’s Kitchen Zippy Chili Harissa. Top with toasted nuts and chopped parsley!
This recipe is also great with our Gingery Miso and Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 240
Total fat = 19g
Total carbohydrates = 13g
Fiber = 4g
Protein = 6g
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