Roasted Carrot and Harissa Soup

A bold and vibrant soup where sweet roasted carrots meet the fiery warmth of harissa and fragrant spices, finished with a tangy yogurt swirl and fresh herbs. It’s one of my favorite cozy yet exciting meals, perfect for cooler evenings or casual entertaining.

Why You’ll Love This Recipe

I love how this soup balances sweet, smoky, and spicy notes in a single bowl. Roasting the carrots and onions brings out their natural sweetness, and harissa adds a warm kick without overpowering. The yogurt swirl cools and smooths the flavors while fresh herbs give a bright lift—it’s sophisticated but so easy to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500 g carrots, peeled and halved lengthwise
• 1 large onion, roughly chopped
• 2–3 Tbsp olive oil
• 1–2 Tbsp harissa paste (or adjust to taste)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 600 ml vegetable or chicken stock
• Salt & freshly ground pepper
• 100 ml plain yogurt (for serving)
• Fresh coriander or parsley, chopped
• Optional garnish: toasted seeds or nuts, drizzle of olive oil

directions

1. Preheat oven to 200 °C (400 °F). Toss carrots and onion with olive oil, cumin, smoked paprika, salt, and pepper.
2. Roast on a baking sheet for about 25–30 minutes, until tender and slightly caramelized.
3. Transfer roast veggies to a large pot, stir in harissa paste, and add stock. Bring to a simmer for 5 minutes.
4. Blend until smooth using an immersion blender (or in batches in a countertop blender).
5. Adjust seasoning; if it’s too thick, stir in a splash more stock or water.
6. Serve with a dollop of yogurt, sprinkle of fresh herbs, and any optional garnishes.

Servings and timing

• Serves: 4 bowls
• Prep time: ~10 minutes
• Cook time: ~30 minutes
• Total time: ~40 minutes

Variations

• Make it vegan: Use dairy-free yogurt or skip the swirl altogether.
• Extra heat: Add a pinch of chilli flakes or a bit more harissa for serious spice.
• Creamier version: Stir in coconut milk or cream instead of yogurt.
• Herb oil drizzle: Whisk olive oil with chopped coriander or parsley and drizzle it on top.
• Roasted garlic: Add a garlic clove to roast with the carrots for deeper flavor.

storage/reheating

I store leftovers in a sealed container in the fridge for up to 3 days. To reheat, I gently warm on the stovetop, stirring in a little water or stock if it thickens. The yogurt swirl is best added fresh when serving.

FAQs

Can I use jarred roasted carrots?

I prefer roasting fresh carrots—it brings out more caramelization and depth. But in a hurry, jarred could work—skip roasting step.

How spicy will it be?

The heat depends on your harissa. I usually start with 1 Tbsp and taste before adding more. Some brands are milder, others pack a punch.

Can I skip roasting?

You could sauté the carrots and onions, but roasting gives a much richer, caramelized flavor that really makes the soup shine.

What other garnishes work well?

I like a sprinkle of toasted pumpkin or sesame seeds, chopped coriander or parsley, and a drizzle of extra virgin olive oil for texture and freshness.

Can I freeze this soup?

Yes—freeze once cooled in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.

Conclusion

This Roasted Carrot and Harissa Soup is one of my go-to recipes for bringing warmth and flavor with minimal effort. It’s full of comforting sweetness, bold spices, and creamy contrast from the yogurt. I hope you love its depth and vibrancy as much as I do—let me know how you like to garnish yours!

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