Can I make this carrot soup in the Instant Pot or a soup maker?

On this occasion as so much of the flavour comes from roasting the vegetables and harissa I would make this soup the traditional way!

Does this roasted carrot soup recipe freeze well?

Yes! Without the toppings portions will freeze well for up to 3 months. You can also freeze portions of the carrot top pesto in an ice cube tray so you can be sure not to waste the leafy greens.

Roasted Carrot and Harissa Soup

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This easy, hearty Roasted Carrot and Harissa Soup is simply lovely by itself, or served with our kitchen waste-beating carrot top pesto and sourdough croutons.

Author: Margie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 3-4 1x
Category: Soup
Method: Roasting
Cuisine: British
Diet: Vegetarian

Ingredients

Units Scale

Roasted Carrot Soup

1 bunch of carrots with tops
2 white onions
3 garlic cloves
olive oil
1 tbsp rose harissa
500ml vegetable stock
100ml double cream

Carrot Top Pesto

1 bunch of carrot tops
35g toasted flaked almonds
25g parmesan
75ml olive oil (approx)
juice of 1/2 lemon
1 garlic clove
pinch of salt

Parmesan Croutons

2-4 slices sourdough
olive oil
parmesan

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Instructions

Pre heat oven to 200C.
Cut the tops off the carrots and set aside. Peel the carrots and slice into chunks. Rough chop the onion and add to a baking tray with the carrots and whole garlic cloves.
Drizzle generously with olive oil, season well and roast for 45 minutes turning half way. Stir through the harissa for the last 5 minutes.
Squeeze the garlic cloves from their skins then add the veg to a blender along with the veg stock and cream and blend until smooth.
For the pesto either blitz everything together in a blender. Or for a chunkier pesto, finely dice the carrot tops, finely grate the parmesan, mince the garlic and grind in a pestle and mortar along with the almonds, lemon juice and olive oil.
For the croutons, cut into chunks and toss in a bowl with a drizzle of olive oil, a grating of parmesan and some salt. Toast in a dry pan until crisp and golden.
Serve the soup topped with a swirl of cream, a little harissa oil, some of the pesto and the croutons.

Notes

Remember if you're making this ahead: storing the pesto in the fridge, cover the top of it with layer of olive oil to stop it discolouring and be sure to store the croutons in an air tight container once completely cool to keep them crisp.

Find it online: https://desertislanddishes.co/roasted-carrot-and-harissa-soup/