Carrot Harissa Soup w/ Herbed Goat Cheese - Innit

Ingredients

4 Servings

Produce

  • Fresh Chives 2 Tbsp

  • Carrots 8

  • Garlic Cloves 8

  • Yellow Onion 1

  • Italian Parsley 2 Tbsp

Spices

  • Harissa Spice Mix 2 Tbsp

  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

Dairy & Eggs

  • Goat Cheese 1/4 lb

  • Heavy Cream 1/3 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 6 cups

Preparation

  1. Prepare Veggies

    Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

    • 8 Carrots
    • 1, diced Yellow Onion
    • 8 Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté onions, garlic and half the harissa in oil over medium heat for 2 minutes. Add remaining harissa and carrots. Stir to combine then add stock. Simmer for 15 minutes or until carrots are fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 2 Tbsp Harissa Spice Mix
    • 6 cups Vegetable Stock
  3. Prepare Herbed Goat Cheese

    Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, leaves picked, chopped Italian Parsley
    • 1/4 lb Goat Cheese
    • 1/3 cup Heavy Cream
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with reserved carrot tops, freshly cracked black pepper and olive oil, if desired.

    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 390 kcal  
Total Fat 21.0 g 26%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 12 g  
Low Cholesterol 35 mg 12%
Sodium 880 mg 40%
Total Carbohydrate 33 g 12%
Fiber Total Dietary 6 g 22%
Sugars Total 14 g  
Protein 17 g 34%
Vitamin C 17 mg 20%
Calcium Ca 139 mg 10%
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By Innit Culinary Team