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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
- 20-25 Organic Carrots (small -medium)
- 2-3 tablespoons Harissa
- 6-8 cups Vegetable or Chicken/Turkey Stock
- 1-2 teaspoons Sea Salt
- 3 tablespoons Apple Cider Vinegar
- 2-3 tablespoons Fresh Dill
- 1-2 teaspoons Pumpkin Seed Oil
- 1 Avocado
- Lemon Juice (optional)
- Preheat the oven to 350F.
- 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.
- 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.
- 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.
- Roast the carrots for 25-35 minutes or until they are tender and can easily be pierced with a knife.
- 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.
- 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.
- 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.
- Plate the soup. Drizzle each portion with the pumpkin seed oil, sprinkle with a bit of dill and top with fresh avocado.
- For even more bite, squeeze a little fresh lemon juice over the top and serve!
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Warm Weather Soup