Roasted Butternut and Harissa Soup
Roasted Butternut Harissa Soup. A garden-to-table delight with vegan options & vibrant flavors.
Equipment
- 1 Roasting Pan
- 1 Blender or immersion blender
- 1 cutting board
- 1 chefs knife
- 1 Large Spoon
- 1 Spatula
- 1 Stovetop Pot
Ingredients
- 1 butternut
- 2 red peppers
- 3 carrots
- 1/2 bulb garlic
- 1 onion
- 4 tbsp olive oil
- 2 cups water
- 1/2 cup plain yogurt
- 1 cup milk
- 1 medium apple
- 1 tsp cardamon
- 1 tsp coriander
- 2.5 tbsp Harissa paste
- salt
- pepper
- 2 tbsp toasted sesame seeds optional for garnish
- 1 tsp pumpkin seed oil optional for garnish
Instructions
- Preheat oven to 400°F/ 200° C
- Cut butternut in half and scoop out the seeds with spoon.
- Wash Peppers. Wash and trim tops off carrots
- Peel and halve onion.
- Peel off papery layers of head of garlic and cut the top to expose the cloves.
- Add all vegetables to roasting pan. Drizzle olive oil over everything and season butternut with salt and pepper.
- Roast in oven for 50 minutes or until butternut is soft.
- During roasting time rotate red peppers so the skins blackend on each side.
- Remove from oven and allow to cool enough to handle.
- Peel, seed, and dice apple.
- Peel the skins off the red peppers and remove the core and seeds.
- Scoop the flesh off the butternut out of the peel.
- Squeeze half the garlic cloves out of the bulb (reserve the other half for another time).
- Add butternut, red pepper, carrots, onion, garlic, and 1 cup water to blender.
- Blend on high.
- Add diced apple, yogurt, milk, and harissa. Blend on high until smooth.
- Pour soup puree into pot and heat on stove over medium heat until heated through, stirring regularly.
- Season with salt and pepper.
- Serve and garnish.