Roasted carrot soup loaded with spicy North African harissa & zaatar, topped with crispy sumac chickpea croutons this vegan soup is a winner!
Whether you want to serve this as a main course soup with bread or as a smaller starter or even lunch dish this soup is guaranteed to please the crowd.
Spicy Vegan Carrot Soup
This spiced roasted and pureed carrot soup recipe is loaded with the wonderful flavours of North African cuisine.
Harissa paste, zaatar and sumac all feature prominently because they are perfect with the mellow roasted garlic and sweet earthy carrots.
They work particularly well with the sweet and earthy tones of carrot… hence this soup!
Roasting vegetables make a great base for a soup because it helps get those sugars coloured up and it adds a great depth of flavour.
And don’t get me started on the crispy chickpea “croutons”. They are a moment of almost genius level of clarity, even if I say so myself!
This is very much a sister dish to my spicy carrot and lentil soup.
Frequently Asked Questions
What is harissa paste and can I make it at home?
Harissa is a spicy paste made primarily from many types of pepper some sweet and some spicy. It is mixed with garlic, oil, cumin, coriander and caraway, rose harissa also contains rose petals.
I have tried many at-home recipes for making harissa but never quite get the complexity of store-bought versions.
As a result, I usually use Belazu brand.
Can I use canned chickpeas?
Oh gosh yes, dry them as well as you can, but do be aware that they will still spit in the oil so please protect yourself with a lid, I use a small 24cm or 10″ saute pan.
Sumac and Zaatar, will they sit in my cupboard forever?
Not if you do not want them too because I use them all of the time here on my site. just hit search and you will be sorted.
Sumac gets used in dishes as diverse as my halloumi burger to my rabbit tagine and Turkish lentil soup.
Zaatar features in equally diverse recipes like my Moroccan lamb tagine to my Moroccan Harissa meatballs.
This is a glorious thick bowl of heart-warming and belly-filling soup.
I curl up on the sofa with a big bowl and feel cozy, but if I were to add anything then it would be bread, because well, bread and soup are just magic.
I quite like cutting pita bread into triangles and toasting it off in a griddle pan and dip it in. The soup is plenty thick enough to coat the pita well.
But if you are a baker then try and make Moroccan khobz because it is genius with this roasted carrot soup!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Roasting tin.
- 20cm or 8″ saucepan.
- 24cm or 10″ frying pan with a lid.
- Fine mesh sieve.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring jug, cups and spoons.
- Kitchen paper.
- Slotted, serving and stirring spoons.
This roasted carrot soup is loaded with wonderfully spicy Moroccan and Tunisian flavours and is topped with crispy sumac coated chickpeas!
- 500g Carrots (5-6 Carrots)
- 300g (2 Cups) Onion
- 2 Sticks Celery
- 1 Head Garlic
- 2 Tbsp Harissa Paste
- 2 Tbsp Olive Oil
- 1 Tbsp Zaatar
- ½-1 Tsp Salt
- ½ Tsp Black Pepper
- 750ml (3 Cups) Vegetable Stock
- 125g (⅔-¾ Cup) Cooked Chickpeas
- 1 Tsp Sumac
- Oil for frying
- Mix together the olive oil, harissa paste, zaatar, salt, and pepper.
- Top and tail the carrots and palce on a baking sheet.
- Peel and cut the onion into wedges and add to the carrots.
- Remove the garlc cloves from the head of garlic, (do no peel) and place on the baking sheet along then add the celery.
- Coat the vegetables with the harissa and olive oil mix.
- Roast in the oven at 200°C or 400°F for an hour.
- Remove the vegetables from the oven and place them in a blender along with the vegetable stock and blend.
- Pass through a fine mesh sieve and return to a 20cm or 8" saucepan to keep warm.
- Dry the chickpeas as thoroughly as you can.
- Heat 5-7mm (1/4") of neutral oil in a 24cm or 10" frying pan and heat it to around 160°C or 320°F, then add the chickpeas and a lid, no matter how well you dry the chickpeas they will spit.
- Give them a shake every 30 seconds and cook for 2-3 minutes,
- Drain the chickpeas on kitchen paper and give them a coating of sumac and serve ontop the soup.
Amount Per Serving: Calories: 242Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1091mgCarbohydrates: 34gFiber: 9gSugar: 11gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.