Author Notes
This recipe was inspired by a picture I saw on Instagram, so obviously I set to work trying to make it my own. I like simple dishes that taste complex. I have been experimenting with dill a lot lately and think that it really makes this soup pop, especially with the avocado. It is officially my new favorite soup! (Until I make another one) —nycnomad
Ingredients
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20-25
Organic Carrots (small -medium)
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2-3 tablespoons
Harissa
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6-8 cups
Vegetable or Chicken/Turkey Stock
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1-2 teaspoons
Sea Salt
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3 tablespoons
Apple Cider Vinegar
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2-3 tablespoons
Fresh Dill
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1-2 teaspoons
Pumpkin Seed Oil
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1
Avocado
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Lemon Juice (optional)
Directions
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Preheat the oven to 350F.
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Peel the carrots and cut in half. Cut the tops in half again lengthwise so that the pieces are approximately the same thickness. This will ensure even roasting.
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Place the carrots on a lined cookie tray and drizzle them with 3tbsp of coconut oil. Depending on the harissa you use, add 2-3tbsp. I make my own harissa with mild chilies, no garlic and a few sun dried tomatoes. So depending on how hot you like it you can be more sparing or liberal with this ingredient.
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Using your hands, toss the carrot pieces in the oil and harissa. Its a bit messy but its the easiest way to assure that the carrots are evenly coated. Sprinkle them with salt and pop them into the oven.
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Roast the carrots for 25-35 minutes or until they are tender and can easily be pierced with a knife.
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While the carrots are roasting, bring the vegetable or chicken/turkey stock to a simmer. I prefer vegetable but have tried both and they are both delicious.
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Once done, remove the carrots from the oven and place in a blender. I don't have a proper blender, just an emersion blender, so I use a glass pitcher and my emersion blender. Though it works, the texture is not as smooth as I would like. Whichever tool you use, add the stock and blend. Add 2-3tbsp of apple cider vinegar and blend again until smooth.
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Finely chop the dill and stir into the soup, reserving a bit for garnish. Taste and adjust the soup to taste with salt/pepper. Chop the avocado and put aside.
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Plate the soup. Drizzle each portion with the pumpkin seed oil, sprinkle with a bit of dill and top with fresh avocado.
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For even more bite, squeeze a little fresh lemon juice over the top and serve!
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