I love playing around with my creamy harissa spiced carrot soup recipe…I changed it up a bit and this was what we brought to sweet Lola’s blessing celebration.  Much like the soup, Lola is a lot sweet and a smidge spicy –  which I adore!   🙂  We have taken her out with us on sushi outings and she is a dream.  When she gets upset, her cry makes you smile and laugh…she is delicious…just like the soup!  We love you lil’ Lola! xoxo

5 c carrots
4-6 mini red and yellow peppers (1-2 large)
2 large tomatoes
6 small Portobello mushrooms
1 1/2 tsp harissa
1/2 -3/4 c tomato sauce
2 cans coconut milk
1 c water
1 tsp marjoram
1 tbs parsley
1 tsp oregano
2 tsp salt
4 tbs butter
8 garlic cloves, minced or pressed

1. Broil the peppers, tomatoes, and mushrooms for 10-12 minutes, till pepper skins are starting to brown. (I use an old muffin tin and place all stems down).
2. While veggies are broiling, slice carrots a bit and place them in your soup pot with the butter and garlic.  Cover and cook on medium heat while peppers, tomatoes and mushrooms are broiling in the oven (5-10 minutes).
3. Peel skin off peppers, remove seeds, and slice.  Slice mushrooms and tomatoes and add to the pot.  Add marjoram, oregano, harissa, tomato sauce, water, cover, and simmer 10-15 minutes, or until carrots are tender.
4. Slowly add a cup or two at a time to blender and puree.  (An immersion blender is heaven sent).
5. Return puree to pot, add coconut milk, salt to taste, and warm until ready to serve.

Serve with fresh herbs and shredded Parmesan or white cheddar. 

Serves 8-10

harissa recipe

1/4 c dried crushed chili peppers
1/4 c warm water
2 cloves garlic, pressed
1/2 tsp dhana jeera (coriander & cumin)
2 tbs olive oil
1/2 tsp salt
1 tsp lemon juice

1. Soak the dried crushed chili peppers in the warm water for about 10 minutes.
2. In a small food processor or blender, mix all ingredients.