So today is kind of a crazy and exciting day. March 7th (Today!!) marks a nine year anniversary for me. It has been 9 years since I wrote my first blog post (WHOAH!!!!)

What a wild ride it has been! I am so happy that I love it even more all these years later and that this little blog has grown and grown, despite all of the major lifestyle changes that have happened in the last few years. So thank you to you, all of you lovely people who come here and make it not just a blog, but a community and a source of tremendous joy for me.

Smoky Roasted Red Pepper, Carrot Harissa Soup- Vegan

 

So in a wonderful coincidence I was nominated as a semi-finalist by Better Homes and Gardens for The Best Food Blog of the year, and the last day of voting is today- the 7th! So if you get a second (that is seriously all it takes) please consider voting for me– thank you!!!   blogger awards 2016

Ok- and then there is this really pretty soup I have to share with you. I thought it was a lovely representation of the way I am cooking these days – healthy, vibrant, flavorful and multi-dimensional. Also- brightly colored and quite beautiful if I do say so myself! I love the addition of the Morrocan spice Harissa, but of you are spice adverse or have trouble finding it than you could omit or use a dash of crushed red pepper flakes instead.

Ok- have a great day! XOXO

Smoky Roasted Red Pepper, Carrot Harissa Soup- Vegan

Smoky Harissa Red Pepper Carrot Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 tablespoons olive oil
  • 1 pound carrots, peeled and cut into bite sized pieces
  • 3 cloves of garlic, peeled
  • 1 roasted red pepper, peeled, cored and seeded
  • 3 tablespoons red harissa
  • 2 teaspoons smoked paprika
  • 2 tablespoons red wine vinegar
  • kosher salt
  • 4 cups vegetable broth
  • Optional: Coconut cream, olive oil and chives for garnish
Instructions
  1. Preheat the oven to broil.
  2. In a medium sauté pan, add 2 tablespoons of the oil and the carrots and garlic and sauté over medium-low heat for about 12 minutes until the carrots are caramelized and tender.
  3. While the carrots are cooking, roast the red pepper.
  4. This is an easy hack for roasting a red pepper if you are uncomfortable doing it over an open flame on your stove top. You heat the broiler and place the pepper on an sheet pan. Broil for about 5 minutes until the skin is blackened and blistered and then flip it and broil the other side. Remove the pepper from the broiler and place it in a bowl and tightly top it with some plastic wrap. Let it steam for about 5 minutes and then go back and the skin should peel right off. Remove the stem and seeds as well.
  5. Transfer the carrots, garlic and any oil from the pan to the jar of a blender and add the roasted red pepper, harissa, smoked paprika, vinegar and remaining tablespoon of olive oil. Puree until smooth and season to taste with kosher salt.
  6. Add the puree to a pot and whisk in the vegetable broth. Bring to a simmer for about 15 minutes over medium-low heat. Season to taste with kosher salt and serve hot.

 

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Categorized: Paleo, Recipe Index, Soup, Vegan
Tagged: , , , , ,

So today is kind of a crazy and exciting day. March 7th (Today!!) marks a nine year anniversary for me. It has been 9 years since I wrote my first blog post (WHOAH!!!!)

What a wild ride it has been! I am so happy that I love it even more all these years later and that this little blog has grown and grown, despite all of the major lifestyle changes that have happened in the last few years. So thank you to you, all of you lovely people who come here and make it not just a blog, but a community and a source of tremendous joy for me.

Smoky Roasted Red Pepper, Carrot Harissa Soup- Vegan

 

So in a wonderful coincidence I was nominated as a semi-finalist by Better Homes and Gardens for The Best Food Blog of the year, and the last day of voting is today- the 7th! So if you get a second (that is seriously all it takes) please consider voting for me– thank you!!!   blogger awards 2016

Ok- and then there is this really pretty soup I have to share with you. I thought it was a lovely representation of the way I am cooking these days – healthy, vibrant, flavorful and multi-dimensional. Also- brightly colored and quite beautiful if I do say so myself! I love the addition of the Morrocan spice Harissa, but of you are spice adverse or have trouble finding it than you could omit or use a dash of crushed red pepper flakes instead.

Ok- have a great day! XOXO

Smoky Roasted Red Pepper, Carrot Harissa Soup- Vegan

Smoky Harissa Red Pepper Carrot Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 tablespoons olive oil
  • 1 pound carrots, peeled and cut into bite sized pieces
  • 3 cloves of garlic, peeled
  • 1 roasted red pepper, peeled, cored and seeded
  • 3 tablespoons red harissa
  • 2 teaspoons smoked paprika
  • 2 tablespoons red wine vinegar
  • kosher salt
  • 4 cups vegetable broth
  • Optional: Coconut cream, olive oil and chives for garnish
Instructions
  1. Preheat the oven to broil.
  2. In a medium sauté pan, add 2 tablespoons of the oil and the carrots and garlic and sauté over medium-low heat for about 12 minutes until the carrots are caramelized and tender.
  3. While the carrots are cooking, roast the red pepper.
  4. This is an easy hack for roasting a red pepper if you are uncomfortable doing it over an open flame on your stove top. You heat the broiler and place the pepper on an sheet pan. Broil for about 5 minutes until the skin is blackened and blistered and then flip it and broil the other side. Remove the pepper from the broiler and place it in a bowl and tightly top it with some plastic wrap. Let it steam for about 5 minutes and then go back and the skin should peel right off. Remove the stem and seeds as well.
  5. Transfer the carrots, garlic and any oil from the pan to the jar of a blender and add the roasted red pepper, harissa, smoked paprika, vinegar and remaining tablespoon of olive oil. Puree until smooth and season to taste with kosher salt.
  6. Add the puree to a pot and whisk in the vegetable broth. Bring to a simmer for about 15 minutes over medium-low heat. Season to taste with kosher salt and serve hot.

 

Recipe by Heather Christo (http://heatherchristo.com)