My Roasted Carrot Soup with Harissa and Yogurt is cozy, filling, savory and perfect for cold weather. Roasting carrots brings out their sweetness, and a spoonful of harissa gives this soup a little heat. I finish it with lemon juice, then add yogurt, herbs and toasted pumpkin seeds to each bowl.
Perfect for a weeknight or even a special occasion or dinner party. Serve it with my Homemade Greek Pita, Lebanese Pita Bread or my Easy Same-Day Focaccia.
Roasted Carrot Soup: Recipe at a Glance
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Servings
4 People
Calories*
213 kcal
Difficulty
Easy
Main Ingredients
Carrots, onion, garlic, broth, harissa, cumin, coriander, honey, lemon, yogurt and pumpkin seeds.
Technique
Roast vegetables, bloom harissa in oil, simmer the broth and roasted vegetables, puree, and serve.
*Calories are estimated
Table of Contents
Why My Recipe Works
- It’s easy to make. Roast the vegetables, simmer them briefly with broth, then blend.
- Perfect for cozy season. Carrots are easy to find through fall and winter, when a warm bowl of soup sounds especially good.
- Tested and reliable. Groceries can be expensive! All my Soup Recipes are tested by me, my team or recipe testers before posting.
Ingredients
This is an incredibly easy and satisfying soup recipe that comes together with simple ingredients. Here is what you will need:
- Carrots: You can totally use bulk carrots sold in bags. You don’t need to buy bunched carrots with the tops on for this. Roasting deepens their flavour and gives the soup its body.
- Ground Spices: I love using ground cumin and coriander with carrots. I think they add warmth without overpowering the carrots.
- Harissa Paste: Harissa is a North African chili paste that is spicy, tangy, and savory. I like to make my own Harissa Paste, but jarred Harissa is available in Middle Eastern, North African, and international markets. These days, you might also find it in a well-stocked grocery store (Whole Foods, Trader Joe’s). Check out my Harissa Chicken Skewers, Corn Chowder with Harissa Butter and Honey Harissa Salmon recipes too!
- Broth: I will generally use either low-sodium vegetable broth or chicken broth, depending on what I have in my pantry. Use vegetable broth to keep the soup vegetarian. Have a little extra ready in case you want to loosen it after blending. The low-sodium option allows me to control the overall salt level myself. You can also make your own chicken broth.
- Greek Yogurt: I am always looking at ways to add contrast in my soups. I think a dollop of yogurt just adds a cool, tangy finish, which helps cool things down if the harissa was on the spicy side. Use a plain dairy-free yogurt if needed.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Roasted Carrot Soup Recipe
Step 1. Roast the Vegetables. Heat the oven to 425°F. Spread the carrots, onion and unpeeled garlic on a sheet pan or baking sheet, lined with parchment paper if you prefer. Toss with 2 tablespoons of olive oil, salt, black pepper, cumin and coriander. Roast for 25–30 minutes, until the carrots are tender and browned at the edges. Peel the garlic cloves.
Step 2. Cook the Harissa. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the harissa paste and stir for about 30 seconds, until fragrant.
Step 3. Simmer. Add all the roasted vegetables and 4 cups of broth. Bring to a simmer and cook for about 10 minutes, until the carrots are soft and falling apart.
Step 4: Blend and Finish. Use an immersion blender to purée the soup until smooth. You can also blend it in batches in a countertop blender, following the manufacturer’s instructions for hot liquids. Stir in the honey and lemon juice. If the soup is thicker than you like, add more broth a little at a time. Taste and adjust the salt, lemon or harissa.
Step 5: Serve. Ladle into bowls and top with Greek yogurt, a little extra harissa and olive oil, cilantro and toasted pumpkin seeds. Serve with lemon wedges if you want a little more lemon juice.
Pairing and Menu Ideas
I’d serve this hearty soup with warm pita or crusty bread to scoop up the last bit from the bowl. Try it with my Homemade Greek Pita, Lebanese Pita Bread or my Easy Same-Day Focaccia.
Serve it as a starter before a more substantial vegetarian meal that includes Greek Spinach Pie (Spanakopita with Phyllo Dough) or Greek Cheese Pie (Tiropita). Or serve it with one of my Mediterranean Salad Recipes.
Expert Tips
- Give the carrots room on the pan. Spread them in one layer so they roast and brown. If they’re crowded, use two pans.
- Check the garlic as it roasts. I tested this recipe with peeled and unpeeled garlic. The peeled garlic browns too quickly. This is why I prefer to roast the garlic with the peel on and then remove the charred peel before proceeding with the soup.
- Start with one tablespoon of harissa if you’re unsure about the heat. You can stir more into the finished soup or add a little to individual bowls.
- Finish with lemon to taste. The amount you need will depend on the sweetness of your carrots and the acidity of your harissa.
- Make it Vegan: use vegetable stock, maple syrup and plant-based yogurt (like coconut yogurt).
Roasted Carrot Soup Recipe FAQs
Yes. Make the soup ahead, then add the yogurt, herbs and pumpkin seeds just before serving. You may need to stir in a splash of broth when reheating.
Refrigerate the soup in an airtight container for up to 4 days. Store the toppings separately.
Yes. Freeze the soup without the toppings for up to 3 months. Thaw it in the fridge, reheat gently and stir well before serving.
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Roasted Carrot Soup with Harissa and Yogurt
Ingredients
- 1½ lbs Carrots (peeled and roughly chopped)
- 1 Medium yellow onion (cut into wedges)
- 4 Garlic cloves (unpeeled)
- 3 tablespoon Extra virgin olive oil (divided)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1-2 tablespoon Harissa paste – Use less for milder soup
- 4 cups Vegetable or chicken broth
- 1 tablespoon Honey
- 1 tablespoon Fresh lemon juice – plus more to taste
- For serving: Greek yogurt, harissa, extra virgin olive oil, chopped cilantro, toasted pumpkin seeds, lemon wedges
Instructions
- Roast the Vegetables. Heat the oven to 425°F. Spread the carrots, onion and unpeeled garlic on a sheet pan or baking sheet, lined with parchment paper if you prefer. Toss with 2 tablespoons of olive oil, salt, black pepper, cumin and coriander. Roast for 25–30 minutes, until the carrots are tender and browned at the edges. Peel the garlic cloves.
- Cook the Harissa. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the harissa paste and stir for about 30 seconds, until fragrant.
- Simmer. Add all the roasted vegetables and 4 cups of broth. Bring to a simmer and cook for about 10 minutes, until the carrots are soft and falling apart.
- Blend and Finish. Use an immersion blender to purée the soup until smooth. You can also blend it in batches in a countertop blender, following the manufacturer’s instructions for hot liquids. Stir in the honey and lemon juice. If the soup is thicker than you like, add more broth a little at a time. Taste and adjust the salt, lemon or harissa.
- Serve. Ladle into bowls and top with Greek yogurt, a little extra harissa and olive oil, cilantro and toasted pumpkin seeds. Serve with lemon wedges if you want a little more lemon juice.
Notes
- Carrots: You can totally use bulk carrots sold in bags. You don’t need to buy bunched carrots with the tops on for this. Roasting deepens their flavour and gives the soup its body.
- Ground Spices: I love using ground cumin and coriander with carrots. I think they add warmth without overpowering the carrots.
- Harissa Paste: Harissa is a North African chili paste that is spicy, tangy, and savory. I like to make my own Harissa Paste, but jarred Harissa is available in Middle Eastern, North African, and international markets. These days, you might also find it in a well-stocked grocery store (Whole Foods, Trader Joe’s).
- Broth: I will generally use either low-sodium vegetable broth or chicken broth, depending on what I have in my pantry. Use vegetable broth to keep the soup vegetarian. Have a little extra ready in case you want to loosen it after blending. The low-sodium option allows me to control the overall salt level myself. You can also make your own chicken broth.
- Greek Yogurt: I am always looking at ways to add contrast in my soups. I think a dollop of yogurt just adds a cool, tangy finish, which helps cool things down if the harissa was on the spicy side. Use a plain dairy-free yogurt if needed.
- Give the carrots room on the pan. Spread them in one layer so they roast and brown. If they’re crowded, use two pans.
- Check the garlic as it roasts. I tested this recipe with peeled and unpeeled garlic. The peeled garlic browns too quickly. This is why I prefer to roast the garlic with the peel on and then remove the charred peel before proceeding with the soup.
- Start with one tablespoon of harissa if you’re unsure about the heat. You can stir more into the finished soup or add a little to individual bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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