A delicious, good-for-you Roasted Carrot Soup with a spicy kick from harissa and ginger.
Cut the tops off the carrots and leave the skins on. Chop carrots into chunks, roughly the same size. Place onto baking tray. Drizzle with 2 Tb olive oil and salt and pepper. Mix with hands until everything is well combined.
Slide baking tray into preheated 425 F oven for 20-30 minutes, until browned and slightly charred but not burnt.
Meanwhile, heat 2 Tb olive oil in large pot over medium-high heat. Saute onion, ginger, and harissa until soft and slightly brown, about 5 minutes.
When carrots have finished roasting, scrape them directly over the onion mixture. Pour in chicken or vegetable stock. Bring to boil and let simmer for 10 minutes.
Puree with a hand immersion blender until it’s mostly smooth but still has some rough texture. Add cream, if using. Taste and adjust seasonings. Add more salt, pepper, and harissa, if needed.
Serve in warmed bowl with a garnish of parsley and additional harissa spice powder. Garlic bread is a great side.