Soupy soup soup. I love soup. Especially when it’s Carrot Harissa Soup with Za’atar Challah Croutons! Vegan, hearty, healthy, and leave those croutons off (nnnnoooooo) and it’s gluten free! If you’re into that sort of thing. 
How is your 2016 shaping up? Anyone else doing sober January? Okay, mine lasted exactly four days. And I didn’t start until January 3rd. Whomp whomp. But, it’s not my fault my friend was opening a bar! Or that I went on a seemingly normal date that ended at Barbarella. Or that the Globes were on (anyone else obsessed with Julianne Moore’s sequin number?) Or that I made myself a boozy pre-birthday treat (coming soon!) Not my fault at all!
Not to mention, all I want during these cold months (yes, it’s cold in Austin. The other day there was frost on my car. Frost, I tell ya!) is carbs, cheese and more carbs. But, I did recently take up kickboxing and I think I’m a natural at it, so that all evens out, right? Don’t answer that. Or, you can just make this Carrot Harissa Soup that only tastes like it’s bad for you and call it a day!
Here is why you should make this soup. It’s easy (one pot!) The leftovers are even tastier. You get to use za’atar (the best!) Is that enough? It’s a little sweet, a little spicy, and super creamy. I used Mina brand Harissa, which I’m kind of obsessed with. (Harissa is a spicy red pepper condiment that is just awesome.) It’s the perfect amount of spicy but not so spicy that all you can taste is spice and not flavor. You know? I love it on eggs too. Mmm. 
Just blend ‘er up using an immersion blender (I love my Cuisinart one). Or real blender. 
Plus, za’atar challah croutons!! Feel free to leave these off. But I will judge you. I also topped mine with just Greek yogurt, sunflower seeds and cilantro and it was super tasty. 
Carrot Harissa Soup with Za'atar Croutons
Ingredients
- For Carrot Harissa Soup:
- 2 tablespoons extra virgin olive oil
- 1/2 large onion diced (1/2 cup)
- 1 1/2 cups carrots peeled and diced
- 2 garlic cloves minced
- 4 cups vegetable broth
- Kosher salt and pepper to taste
- Juice from 1 medium lemon
- 1 1/2 tablespoons of Mina Harissa or your favorite brand
- For Za'atar Challah Croutons:
- 1 cup diced challah stale
- 2 tablespoons extra virgin olive oil
- 1 tablespoon za'atar
- If desired Greek yogurt, cilantro and sunflower seeds for garnish.
Instructions
- Preheat oven to 400 degrees F.
- To make your soup, heat a large Dutch oven over medium high heat. Add olive oil and heat. Then add onion, carrots and a pinch of salt and sauté for 7-8 minutes, or until soft. Then add garlic and sauté for one more minute.
- Then add broth and bring to a simmer. Lower heat to medium low, cover and simmer for 20-25 minutes or until carrots are very soft.
- Meanwhile, toss challah in olive oil and za'atar (add a little salt if your za'atar doesn't have much.) Spread on a foil lined baking sheet and roast for 5-10 minutes or until crunchy and browned.
- When carrots are soft, blend soup with an immersion blender. Season with lemon juice, harissa and salt and pepper to taste. Garnish with croutons and other accouterment and eat!
I partnered with Mina Harissa on this soup recipe. Thanks for supporting WJWE, y’all!
8 Comments
Love this! Those za’atar challah croutons look incredible…can’t wait for shabbat so I can make this the next day with leftover bread!
Thanks, Sharon! Let me know how it goes!
OOOh! I love this, Amy! Since I am on weight watchers (permanently, ha) I figured out the smart points for it as written (17) someone may want to know this. :). I am hoping I can still make it taste great using a teaspoon of olive oil in place of the 2 Tbs, which would make it 1 point per serving. Love your recipes! ox
Sorry!! Typo on that one. Recipe as written is 5 points. I do my best proofreading after I hit send. thanks for the awesome recipes!
Thanks for figuring that out! You could definitely use less oil. Enjoy!
Amazing, drool worthy pictures. Love the rich color and creamy texture of the soup. Zaatar seasoned croutons… now that’s interesting! I like adding zaatar to pita, raw veggies and marinades, but have never really tried combining middle eastern flavors with bread crumbs. Good quality Za’atar does add a punch to any dish, but if it is a quality zaatar. Some brands add ground wheat or peanuts for weight. Few people realize that best flavor comes from pure mixes with real zaatar herb, sumac, and sesame, and little of sea salt. That’s why I get mine from eatzaatar which offers blends directly from a zaatar farm in Lebanon.
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