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.