4 Servings


  • Carrots 8

  • Garlic Cloves 8

  • Yellow Onion 1


  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 6 cups


  • Kosher Salt 1 pinch

  • Harissa Spice Mix 2 Tbsp


  1. Prepare Veggies

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

    • 8 , peeled, chopped Carrots
    • 1 , diced Yellow Onion
    • 8 , peeled 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. 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. Serve

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

    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 280 kcal  
Total Fat 11 g 14%
Total Saturated Fat 2 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 10 mg 4%
Low Sodium 750 mg 35%
Total Carbohydrate 33 g 12%
Fiber Total Dietary 6 g 22%
Sugars Total 14 g  
Protein 12 g 23%
Vitamin C 13 mg 15%
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By Innit Culinary Team