Carrot Harissa Soup with Za'atar Croutons
Soupy soup soup. I love soup. Especially when it's Carrot Harissa Soup with Za'atar Croutons! Vegan, hearty, healthy, and leave those croutons off (nnnnoooooo) and it's gluten free! If you're into that sort of thing.
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!
Like this recipe?Leave a comment or rate us above