Chef and self-proclaimed “spice collector” Nik Sharma thinks all pantries should have harissa, a North African paste made from hot chili peppers.
“Harissa is one of the essential spices in my kitchen, and I find it works wonderfully to add depth to dishes,” says the food writer, who adds the spice to her “velvety smooth and luxurious” carrot and apple soup.
“Carrots and apples are naturally sweet, but the addition of harissa turns them into a perfect mix of salty and sweet with a hint of heat,” says the author of the new Table with vegetables cook.
“I developed this recipe during the pandemic and therefore it is driven by practicality. The recipe is quick, with only two main steps: cooking and mixing.”
“Roasting apples and carrots with baking soda helps soften them and brings out their bittersweet flavors by accelerating caramelization,” says Sharma. If you’re out of baking soda, just leave it out.
Nika Sharma’s Roasted Carrot and Apple Soup
1½ lbs. carrots, trimmed and peeled, sliced ½-inch thick (about 4 cups)
1 large Granny Smith apple, peeled, cored, and sliced into 1-inch slices
¼ teaspoon of baking soda
1 teaspoon fine sea salt, divided
3 tablespoons extra virgin olive oil, divided
2 tablespoons of sunflower or pine nuts
½ teaspoon celery seeds or whole caraway seeds
½ teaspoon flaky sea salt
½ teaspoon smoked paprika
3½ cups of water
½ tablespoon fresh lemon juice (from 1 lemon)
2 teaspoons of finely chopped fresh ginger
1 teaspoon mild harissa paste
1. Preheat the oven to 400°. Combine carrots, apples, baking soda, ½ teaspoon sea salt, and 1 tablespoon olive oil in a large bowl. Spread evenly on a large rimmed baking sheet. Bake in the oven until golden brown and soft, about 25 minutes.
2. Meanwhile, in a small pot or pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add sunflower seeds and celery seeds; cook, stirring often, until seeds are golden brown, 1½ to 2 minutes. Remove from heat and place in a heatproof bowl; mix in fine sea salt and smoked paprika. Set aside.
3. Transfer the roasted carrots and apples to a blender or food processor. Add water, lemon juice, ginger and harissa paste. Blend until smooth and velvety, about 1 minute. Season with the remaining ½ teaspoon of sea salt. (There should be about 6 cups; add more water if necessary.)
4. Pour the soup into a medium sauce pan and cook on medium, stirring often, until heated through, about 2 minutes. Serve warm, topped with sunflower seed mixture.
Serves: 4
Active time: 20 minutes
Total time: 45 minutes
Categories: Trends
Source: HIS Education