Carrot, Apple and Harissa Soup

Summary
Prep time
Cook time
Source	Vegetable by Nik Sharma (pg 312)
Yield / serves	4-6 servings
Rating	(unrated)

Ingredients

• 1 1/2 lb carrots, trimmed and peeled, sliced diagonally into 1/2-inch think slices (about 4 cups)
• 1 large Granny Smith apple, peeled, cored, and sliced into 1-inch wedges
• 3 T olive oil, divided
• 1/2 t fine sea salt
• 1/4 t baking soda
• 2 T sunflower seeds or pine nuts
• 1/2 t celery seeds or caraway seeds
• flaky salt
• 1/2 t smoked sweet paprika
• 3 1/2 c water
• 2 T fresh lemon juice
• 1 T fresh ginger, peeled and minced
• 1 t harissa paste

Preparation

Preheat the oven to 400°

In a large bowl, combine the carrots, apples, 1 tablespoon olive oil, sea salt, and baking soda. Spread on a baking sheet and roast until golden brown and tender (a knife should be able to pierce through the carrots and apples with minimal resistance), about 25 minutes.

While the carrots and apples are roasting, prepare the topping for the soup. In a small saucepan or skillet, warm the remaining 2 tablespoons olive oil over medium-high heat. Add sunflower seeds or pine nuts, celery/caraway seeds, and flaky salt and fry until the sunflower seeds turn golden brown, 1.5 to 2 minutes. Remove from the heat and place in a heatproof bowl. Add paprika and stir to coat.

Transfer the roasted carrots and apples to a blender or food processor. Add water, lemon juice, ginger, and harissa paste. Blend until smooth and velvety. Taste and season with fine sea salt. The final volume should be about 6 cups; if needed, add more water.

Pour the blended soup into a medium saucepan and warm over medium heat. When ready to serve, top each bowl with a sprinkle of the sunflower seed mixture and serve hot or warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.