Roasted Carrot Harissa Soup

Name: Roasted Carrot Harissa Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: North African-inspired
Ingredients: 800 g carrots, cut into chunks; 1 onion, quartered; 3 garlic cloves; 2 tbsp olive oil; 1 tbsp rose harissa; 750 ml vegetable stock; 1 orange, zest and juice; 100 ml coconut milk; Salt and pepper

Silky roasted carrot soup with warming harissa and a fresh orange finish.

Vegetarian Vegan Gluten-free (0 ratings)

Prep10 min

Cook35 min

Total45 min

Serves4

DifficultyEasy

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Silky roasted carrot soup with warming harissa and a fresh orange finish. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Heat oven to 220°C (200°C fan). Toss carrots, onion and garlic with oil and roast for 25 minutes.
Transfer to a pan with harissa and stock; simmer for 5 minutes.
Blend until completely smooth.
Stir in orange zest, juice and coconut milk; season and warm through.

💡 VeggieTip notes

Start with half the harissa if yours is very hot.
Freeze without the coconut garnish for up to 3 months.

Nutrition (per serving, approx.)

238kcal

4g protein

34g carbs

10g fat

9g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: carrot harissa soup freezer-friendly

Roasted Carrot Harissa Soup

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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