Grilled carrot soup with ginger and Harissa

Want to give a tasty soup even more depth? Try grilling the vegetables! The subtle roasted taste makes the soup even more complex than you are used to. This grilled carrot soup with Ginger and Rose Harissa can be a nice example! Enjoy your meal!

Course lunch, Soup

Cuisine asian, North African

Keyword a l'orange, burnt, carrot, Dutch oven, Grilled, kamado recipes, Ottolenghi, recipe, simple, soup

Prep Time 10

Cook Time 50

Total Time 1

Servings 2 liter

Ingredients

For the grilled carrots

10 large carrots
2 tbsp sunflower oil
4 cloves mashed garlic
salt to taste

For the soup

2 tbsp sunflower oil
2 small or 1 large red onion
1 inch ginger grated
5 pieces spring onion
2 liters vegetable stock or chicken stock if not vegetarian
3 Tbsp Roses Harissa bought or see recipe on the blog
1 orange

Finishing

2 tbsp sunflower seeds
1 tsp agave syrup
salt to taste
cilantro to taste
1 tbsp sour cream to taste

Instructions

For grilling the carrot and orange

Prepare your BBQ for a direct session at medium temperature (+-150-180°C).
Remove the zest from your orange and place the orange between the coals until the rest of the peel is burned (turn regularly until all sides are evenly black).
Mix the sunflower oil with the pressed garlic and salt to taste. Rub the carrots thoroughly with this mixture and place on the BBQ.
Roast the carrots until almost done this takes about 30 minutes. Every 10 minutes turn the carrots one third so that they are evenly cooked.
Check if the carrots are nicely cooked and caramelized. Remove any burnt spots if there are any.

Soup

Add the oil to a cast iron dutch oven and place on the fire.
Add the oil and fry the onion, grated ginger and spring onion. As soon as they are glassy add the Roses Harissa and finely chopped zest of the orange and stir well. Fry the Harissa further for two minutes.
Add the carrots cut in large chunks together with the rest of the oil in which the carrots were marinated and extinguish with the broth and juice of the roasted orange.
Let it boil for 10 minutes.
Puree the soup with a hand blender until you get a nice smooth structure.

For the sunflower seeds

Fry the sunflower seeds in a dry pan and sprinkle with some salt.
Add the agave and fry briefly. Leave to cool and break the seeds loose.