Spicy Carrot and Ginger Soup With Harissa.

Spicy Carrot and Ginger Soup With Harissa | Serious Eats : Recipes:

Ingredients
4 tablespoons extra-virgin olive oil, divided
1/2 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
1/2 small onion, chopped (about 1 cup)
2 cloves garlic, thinly sliced (about 2 teaspoons)
1 (1.6 cm) knob of ginger, peeled and finely chopped
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 to 2 tablespoons harissa paste (Harissa is a North African pepper paste).
0.5 kg carrots, peeled and roughly chopped
3 cups low-sodium homemade or store bought vegetable or chicken broth (Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version)
Kosher salt
1/4 cup pine nuts (optional - for topping)
2 tablespoons chopped fresh parsley leaves
1 tablespoon zest and 2 tablespoons juice from 1 lemon

Procedures
- Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute.
Add carrots and stir to coat in spice mixture.
Add broth (see note above), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.

- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering.
Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute.
Transfer to a bowl.
Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.

- When carrots are tender, transfer half of soup to a blender.
Start blender on lowest speed and slowly increase speed to high.
With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil.
Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired.
Repeat with remaining soup and 2 more tablespoons olive oil.
When all the soup is puréed, season to taste with salt and whisk in lemon juice.

- Serve soup immediately, topped with pine nut and parsley mixture.

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