Ingredients:

• 4 large or 6 medium carrots
• 3 TBSP of Harissa EVOO, divided plus more for drizzling*
• 1 large onion, chopped
• 1 garlic clove
• 1 TBSP of ground cumin
• 1 TSP ground coriander
• 1 TSP ground cinnamon
• 1/2 TSP of sea salt*
• 1/2 TSP of ground black pepper
• 4 cups vegetable stock
• 1 cup table cream (18%)
• 1/2 cup of Greek yogurt
• 2 TBSP of chopped fresh chives
• 1 TSP ground nutmeg
• 1 TSP dried chili flakes

*ingredients found at MyOlive

You can make this with squash or yams,  experiment with various of our Flavoured Olive Oils like,

Curry; Cilantro & Garlic; Chipotle or Garlic

Directions:

Preheat the oven to 375 F . Line a rimmed baking sheet with parchment paper

Peel the carrots and cut them into 2 to 3 inch pieces, and spread them across the baking sheet. 

Drizzle 2 TBSP of the Olive Oil over top and roast until tender, approx 25 minutes

Meanwhile, in a large saucepan over medium heat, saute the onion, garlic, cumin, coriander, and cinnamon in the remaining 1 TBSP of Olive Oil; 

until onion is soft but not brown.

Add the cooked carrots, salt, pepper and mix well to combine all the flavours.

Add the vegetable stock and simmer, covered, for about 30 minutes. Remove from heat and allow to cool.

Place the soup in a blender in batches and puree as smoothly as desired. Return the soup to the pot and add the cream

and simmer to warm through.

To serve, garnish with a dollop of Greek yogurt, and chives, nutmeg and chili flakes