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
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!