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Spicy Carrot Soup (with Harissa)


  • 1 tbsp olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well
  • 1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick
  • 2 tsp harissa
  • Coarse Salt
  • 3 cups homemade or store-bought chicken stock
  • 1 tbsp flat-leaf parsley


Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes. Puree, or immersion blend, half the soup in a blender until smooth. Stir puree into remaining soup in pan. Divide soup among bowls, and garnish with parsley.

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