Leek and Carrot Soup with Harissa – Easy, Flavorful, and Healthy
This leek and carrot soup is light, creamy, and packed with flavor. The addition of harissa gives it a warm, spicy twist that turns a simple dish into something special. Perfect for quick, healthy weeknight dinners.
Equipment
- 1 Blender
Ingredients
- 2 tbsp olive oil
- 1 large leek
- 3 medium size carrots
- 1 tsp dried harissa
- salt
- black pepper
Instructions
- Chop and wash the leek set aside.
- Chop carrots set aside.
- Add 2 table spoons of olive oil and heat it up.
- Add the leaks and cook for 5 minutes.
- Add carrots and cook for another 10 minutes.
- Season with salt and black pepper to taste.
- Add Harissa about a tea spoon or to taste.
- Add water and cook covered in low heat until carrots are soft.
- Once cooked transfer to a blender.