Jess Damuck’s carrot, ginger and saffron soup with rosey harissa
Jess Damuck’s carrot, ginger and saffron soup with rosey harissa is so elegant you’ll want to dish it up at your next dinner party.
I grow a whole garden row of carrots every year, with plans to enjoy them in things like this simple velvety soup.
But Snax, my dog, loves carrots, sneaks into the beds to pull them out, and eats most of them before I’ve ever had a chance to cook with them.
But even if I have to buy the carrots, I still make this soup—the saffron tints it even more golden and gives it just a little something special.
I love to top it with my harissa, but yogurt and a bit of pistachios or pistachio butter swirled in would be delicious (and decadent!) too.
Carrot, ginger and saffron soup with rosey harissa
Ingredients
- 45o g carrots
- ½ yellow onion
- 2.5 cm piece fresh ginger
- 2 cloves garlic
- extra-virgin olive oil
- pinch saffron
- 4 cups water or vegetable stock, plus more if needed
- kosher salt and freshly ground black pepper
- harissa paste, for serving
- nut butter, for serving (optional)
Method
Step 1.
Peel and dice the carrots and onion, peel and mince the ginger and crush the garlic.
Step 2.
Heat a good glug of olive oil in a large heavy-bottomed pot over medium heat.
Add the carrots, onion, and garlic.
Step 3.
Cook until very soft and the onions are translucent, about 10 minutes.
Add the pinch of saffron and water or stock, and bring to a boil.
Reduce the heat to a simmer and cook until everything is very soft, about 25 minutes
Step 4.
Use an immersion blender to blend the veggies and broth into a smooth puree, or carefully transfer the mixture to a blender in batches and blend.
Once the soup is smooth, adjust the consistency if desired by adding a bit more liquid.
Season to taste with salt and pepper and serve with the harissa paste and a dollop of nut butter, if using.
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This is an edited extract from Health Nut: A Feel-Good Cookbook by Jess Damuck, RRP $49.99, published by Thames & Hudson. |
