Spicy Carrot Soup

Name: Spicy Carrot Soup
Prep time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well; 1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick; 2 teaspoons harissa; Coarse salt; 3 cups homemade or store-bought low-sodium chicken stock; Garnish: 1 tablespoon chopped fresh flat-leaf parsley

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Prep Time: 25 minutes

Total: 35 minutes

Author : Martha Stewart

Ingredients

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1 tablespoon extra-virgin olive oil1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick2 teaspoons harissaCoarse salt3 cups homemade or store-bought low-sodium chicken stockGarnish: 1 tablespoon chopped fresh flat-leaf parsley

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Instructions

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Step 1

Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.

Step 2

Puree half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir puree into remaining soup in pan. Divide soup among 4 bowls, and garnish with parsley.