roasted carrot soup in white bowl sprinkled with harissa and parsley and container of harissa in corner
Roasted Carrot Soup with Harissa and Ginger
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A delicious, good-for-you Roasted Carrot Soup with a spicy kick from harissa and ginger.

Course: Soup
Cuisine: American
Keyword: Harissa, Roasted Carrots, Soup
Servings: 6
Author: The Subversive Table
  • 2 lbs carrots
  • 1 medium onion diced
  • 1 inch ginger grated
  • 1 tsp harissa spice powder or paste
  • 4 cups chicken or vegetable stock
  • 3/4 cup heavy cream optional
  • olive oil
  • parley for garnishing
  1. 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.  

  2. Slide baking tray into preheated 425 F oven for 20-30 minutes, until browned and slightly charred but not burnt.  

  3. 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.

  4. 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. 

  5. 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.  

  6. Serve in warmed bowl with a garnish of parsley and additional harissa spice powder.  Garlic bread is a great side.