Carrot Harissa Soup w/ Apple Chutney - Innit

Ingredients

4 Servings

Produce

  • Carrots 8

  • Fresh Ginger 1 1/2 Tbsp

  • Oranges 2

  • Garlic Clove 8 cloves

  • Granny Smith Apples 4

  • Yellow Onions 2

Pantry

  • Light Brown Sugar 2/3 cup

  • Apple Cider Vinegar 1/2 cup

  • Extra Virgin Olive Oil 2 Tbsp

  • Raisins 1/2 cup

Canned/Bottled Goods

  • Vegetable Stock 6 cups

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 pinch

  • Mustard Seeds 1/2 tsp

  • Harissa Spice Mix 2 Tbsp

  • Red Pepper Flakes 1/4 tsp

Preparation

  1. Prepare Veggies

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

    • 8, peeled, chopped Carrots
    • 1, diced Yellow Onion
    • 8 cloves, peeled Garlic Clove
  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. 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
  4. Apple Chutney Prep

    Prepare ingredients. Squeeze juice from oranges over the apples.

    • 1, diced Yellow Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
  5. Apple Chutney Prep Cont.

    In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

    • 1, diced Yellow Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
    • 1/2 cup Apple Cider Vinegar
    • 2/3 cup Light Brown Sugar
    • 1/2 tsp Mustard Seeds
    • 1/4 tsp Red Pepper Flakes
    • 1 tsp Kosher Salt
    • 1/2 cup Raisins
  6. 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
Low Calorie 570 kcal  
Low Fat 12.0 g 15%
Total Saturated Fat 2.5 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 10 mg 4%
Sodium 1350 mg 60%
Total Carbohydrate 106 g 39%
Fiber Total Dietary 11 g 40%
Sugars Total 75 g  
Protein 14 g 27%
Vitamin C 57 mg 60%
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By Innit Culinary Team