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Author Notes: This is essentially a "clean out the fridge and pantry" soup, but with the unifying themes of sweet, red, vegetables and lentils, and warm, spicy Moroccan flavors. Very satisfying on a crisp fall day to match the scenery! —Burnt Offerings
Food52 Review: WHO: Burnt Offerings is a healthcare consultant with a serious passion for food.
WHAT: A simple, 30-minute soup that'll taste like it took you all night to make.
HOW: Sauté, simmer, spice, then blend it all up. Ladle generously into bowls.
WHY WE LOVE IT: This soup has everything we need in a recipe: it's complex enough for an impressive dinner party, and simple enough for a bring-to-work lunch. On top of all that, it's even better if the flavors have had a bit of time to develop overnight. You'll want to make extra now. —The Editors
Serves 6 to 8
- 2 tablespoons olive oil
- 1 large Vidalia or sweet yellow onion, chopped
- 1 large sweet potato, peeled and chunked
- 5 to 6 large carrots, peeled and chunked (about 4 cups)
- 1 cup red lentils
- 8 cups vegetable or chicken stock
- 1 tablespoon Harissa paste (I use Cava brand - a fresh paste available at most Mid-Atlantic Whole Foods)
- 2 teaspoons Ras el Hanout
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Nigella seeds (or black caraway) for garnish
- Greek yogurt for garnish
- Cilantro for garnish
- Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent.
- Add the remaining ingredients and spices except for garnishes.
- Bring to a boil and simmer gently for 25 minutes until the potatoes, lentils, and carrots are soft.
- Let the soup cool a little and blitz it with an immersion blender until smooth and creamy. If you want to add some cream or half and half, by all means go ahead, but you don't need to. TASTE the soup. Add more harissa, spice, salt and pepper as needed.
- Ladle soup into bowls and garnish with Nigella seeds, a dollop of Greek yogurt, and some cilantro.
- Your Best Recipe for Autumn Soup Contest Finalist!