Chilled Carrot and Harissa Soup

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July 25, 2016

Recipe by Drum Beets


1 pound carrots

1 red onion

1 tablespoon olive oil

1 small clove garlic

1 teaspoon harissa paste (or to taste)

1/2 teaspoon tomato paste (optional)

1/2 teaspoon sea salt

1/4 teaspoon cumin

Fresh cracked pepper to taste

4 cups water

1/2 cup raw almonds

4 medjool dates, pitted

1 small bunch parsley

4 tablespoons creme fraiche

Pinch aleppo chili flakes


1Soak almonds and dates in water for 8 hours or overnight. Drain off water and replace with 4 cups fresh water. In high speed blender, process until smooth.

2In a large sauce pan bring a couple inches of water to a boil. Cut carrots into small 1/2-inch cubes and toss into boiling water. cook over medium heat until fork tender - at least 10 minutes. In the mean time, peel and roughly chop red onion. In a separate pot or pan, heat a olive oil over medium heat and saute slowly to caramelize but not too browned.

3Finally, strain cooked carrots and add carrots & onions to blender with almonds milk. Add all other remaining ingredients and blend until smooth. Chill for at least 3 hours.


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