Ingredients
500 g carrots, peeled and halved lengthwise
1 medium onion, roughly chopped
2 garlic cloves, smashed
2 tbsp olive oil, plus extra for drizzling
1 tbsp harissa paste (adjust to taste)
600 ml vegetable or chicken stock
100 ml coconut milk or heavy cream
1 tsp ground cumin
Salt and freshly ground black pepper
To serve: fresh coriander, a swirl of coconut milk/cream, crusty bread
Instructions
Preheat oven to 200 °C (400 °F). Toss carrots with 1 tbsp olive oil, salt, and pepper on a baking tray. Roast ~25 minutes until tender and caramelised.
Meanwhile, heat the remaining oil in a large pan over medium heat. Add onion, sauté ~8 minutes until softened. Add garlic and cumin, cooking ~1 minute until fragrant.
Stir in harissa paste and cook for 1–2 minutes to release its smoky aroma.
Transfer roasted carrots to the pan and pour in stock. Bring to a gentle simmer for 5 minutes.
Remove from heat, stir in coconut milk or cream, then blend until smooth (stick blender or food processor). Season to taste.
Ladle into bowls, garnish with a swirl of cream or coconut milk and fresh coriander. Serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
