Roasted Carrot and Harissa Soup
This easy, hearty Roasted Carrot and Harissa Soup is simply lovely by itself, or served with our kitchen waste-beating carrot top pesto and sourdough croutons.
Servings: 3 servings
Ingredients
Roasted Carrot Soup
- 1 bunch of carrots with tops 500g approx
- 2 white onions
- 3 garlic cloves
- olive oil
- 1 tbsp rose harissa
- 500 ml vegetable stock
- 100 ml double cream
Carrot Top Pesto
- 1 bunch of carrot tops
- 35 g toasted flaked almonds
- 25 g parmesan
- 75 ml olive oil approx
- 1/2 lemon juiced
- 1 garlic clove
- pinch of salt
Parmesan Croutons
- 2-4 slices sourdough
- olive oil
- parmesan
Instructions
- Preheat oven to 200C.
- Cut the tops off the carrots and set aside. Peel the carrots and slice into chunks. Rough chop the onion and add to a baking tray with the carrots and whole garlic cloves.
- Drizzle generously with olive oil, season well and roast for 45 minutes turning half way. Stir through the harissa for the last 5 minutes.
- Squeeze the garlic cloves from their skins then add the veg to a blender along with the veg stock and cream and blend until smooth.
- For the pesto either blitz everything together in a blender. Or for a chunkier pesto, finely dice the carrot tops, finely grate the parmesan, mince the garlic and grind in a pestle and mortar along with the almonds, lemon juice and olive oil
- For the croutons, cut into chunks and toss in a bowl with a drizzle of olive oil, a grating of parmesan and some salt. Toast in a dry pan until crisp and golden.
- Serve the soup topped with a swirl of cream, a little harissa oil, some of the pesto and the croutons.
Notes
Remember if you're making this ahead: storing the pesto in the fridge, cover the top of it with layer of olive oil to stop it discolouring and be sure to store the croutons in an air tight container once completely cool to keep them crisp.