This is a soup I find myself making quite often regardless of the time of year. It’s a velvety number with a vibrant orange hue that’s fast and rich in beta-carotene thanks to the carrots and sweet potatoes.
Not for the faint of heart, it’s spicy and sweet and very satisfying. Not mouth-numbingly spicy, mind you, just pleasantly warming with a heat that creeps up on you, each spoonful leaving your mouth tingling for another.
The heat comes from harissa paste, but of course if you’d rather have it milder, feel free to adjust it to your liking by using a tad less. I add a splash of coconut milk at the end to tame the fire just a bit and add richness as well.
The vegetables get a quick simmer; then half get pureed into silky softness and tipped back into the pot along with the coconut milk. What you wind up with is a super creamy soup, punctuated with chunks of tender carrots and sweet potatoes.
It’s the kind of thing you can cook up a batch of on a chilly evening and have leftovers for lunch the next day as it only improves with time and gets thicker and even more velvety with an overnight stint in the fridge.
FAVORITE TOOLS FOR THIS RECIPE