Spicy Carrot soup
This delicious, healthy Spicy Carrot soup is proof that comfort food doesn’t have to be bad for you!
Tags: Dinner, Lunch, Original, soup
Prep Time
20 mins
Cook Time
1 hour
Rest Time
-
Total Time
1 hour, 20 mins
Servings
4
Ingredients
- 1 large red pepper
- 1 tablespoon of olive oil, plus more for roasting the pepper
- 1 large sweet onion, diced
- 1 ½ pounds of carrots, peeled and roughly chopped
- 1 tsp kosher salt
- Fresh cracked black pepper to taste
- 4 cloves of garlic
- 2- inch piece fresh ginger, grated and chopped
- 1 tsp ground cumin
- 2 tsp paprika
- 3 tbsp harissa sauce
- 1 bay leaf
- 2 ¼ cup low sodium vegetable broth
- ¼ cup Yeshi original
- 1 can lite coconut milk
- 1 tbsp fresh squeezed lemon juice
- Chopped scallions and cilantro for garnish
Instructions
- Roast bell pepper. Preheat the oven to 400 degrees fahrenheit. Lightly brush a sheet pan with olive oil and place the bell pepper on top. Roast the pepper for 20 minutes, then flip the pepper over and roast for 20 more minutes. Once the pepper is charred in spots, remove from the oven and cover the pepper with a glass bowl. Let the pepper steam for 15 mins and then roughly chop pepper.
- While the pepper is roasting, prepare the soup. Add 1 tablespoon of olive oil to a soup pot, followed by the onion and carrots and season with ½ tsp of the salt and a few turns of black pepper. Cook vegetables for 5 minutes, stirring occasionally.
- Add garlic, ginger, cumin and paprika. Cook for 1-2 minutes coating the vegetables in the spices.
- Add harissa sauce, bay leaf, vegetable broth, tahini, coconut milk and the remaining teaspoon of salt. Stir to combine.
- Bring the soup to a boil on medium heat, stirring frequently. Turn the heat down to low and let it cook for an hour or until vegetables are tender.
- Remove soup from heat and blend with a hand mixer. Add sliced roasted red peppers. Blend until creamy and smooth. Add a squeeze of fresh lemon and garnish with scallions, cilantro and Yeshi.
