
Preheat the oven to 375°F.
Peel the carrots and cut into 2-3" pieces. Drizzle with 2 tbsp Harissa Olive Oil. Season with salt and pepper. Roast until tender (20-25 min).
In a large saucepan over medium heat, add 1 tbsp of Harissa Olive Oil. Sauté the onion and garlic in the olive oil for 2-5 minutes until fragrant. Add the last tbsp of Harissa Olive Oil and saute the onion, garlic, cumin, coriander and cinnamon. Sauté until spices become infused into the oil (1-2 min).
Add the carrots into the pot along with the salt and pepper. Add the vegetable stock and simmer, covered, for 30 minutes. Remove from the heat and allow to gently cool.
In a blender, or using an immersion blender, puree until smooth. Return to the pot, add the cream and stir until combined.
Serve with a dollop of greek yogurt, chives, crushed red pepper flakes, a drizzle of EVOO, homemade croutons, crusty bread, anything you'd like!
Ingredients
Directions
Preheat the oven to 375°F.
Peel the carrots and cut into 2-3" pieces. Drizzle with 2 tbsp Harissa Olive Oil. Season with salt and pepper. Roast until tender (20-25 min).
In a large saucepan over medium heat, add 1 tbsp of Harissa Olive Oil. Sauté the onion and garlic in the olive oil for 2-5 minutes until fragrant. Add the last tbsp of Harissa Olive Oil and saute the onion, garlic, cumin, coriander and cinnamon. Sauté until spices become infused into the oil (1-2 min).
Add the carrots into the pot along with the salt and pepper. Add the vegetable stock and simmer, covered, for 30 minutes. Remove from the heat and allow to gently cool.
In a blender, or using an immersion blender, puree until smooth. Return to the pot, add the cream and stir until combined.
Serve with a dollop of greek yogurt, chives, crushed red pepper flakes, a drizzle of EVOO, homemade croutons, crusty bread, anything you'd like!