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Recipe Detail Page
Harissa Roasted Sweet Potato & Carrot Soup
Holiday 2019
Maybe you’ve seen similar thick, hearty soups like this one served at a trendy lunch spot—and priced on the high side. Now you know how easy they are to make at home. Yes, roasting takes a bit more time, but it really brings out the flavour and sweetness of the vegetables. And a side benefit is that roasting is done on one pan, so cleanup is minimal.
Makes about 5 cups (1.25 L) for 3 servings
1 medium sweet potato, peeled and cut into 1-inch (2.5-cm) chunks
2 large carrots, sliced ½ inch (1 cm) thick
1 tbsp (15 mL) coconut or olive oil
1 tbsp (15 mL) harissa paste
Generous pinch of salt
1 medium onion, diced
1 tbsp (15 mL) finely chopped ginger
1 can (400 mL) coconut milk
1 ½ to 2 cups (375 to 500 mL) vegetablemor chicken broth
Chopped coriander and lime wedge, optional
1 Preheat oven to 400°F (200°C). For easier cleanup, line a baking sheet with parchment paper.
2 Place sweet potatoes and carrots on baking sheet. If coconut oil is not liquid, then melt. Stir harissa paste and salt into oil. Toss with vegetables. Roast 15 minutes. Stir in onion and roast until vegetables are very tender, about 10 more minutes. Stir in ginger.
3 Place coconut milk and 1 ½ cups (375 mL) broth in a blender or food processor. Add vegetables. Purée until smooth. Turn into a saucepan. For a thinner soup, add remaining ½ cup (125 mL) broth. Stir in a little more harissa or salt if needed. Set over medium heat and stir until hot. Ladle into bowls. Sprinkle with coriander and a squeeze of lime juice.
Makes about 5 cups (1.25 L) for 3 servings
