Fall is finally here! I’ll be welcoming October on the blog this week with plenty of recipes to help you serve the most delicious Thanksgiving feast – whether you’re cooking for two or twenty.
I’m kicking it off today with a meatless Monday post: Moroccan Carrot Soup with Harissa Relish.
I’ve noticed that North African spices like harissa have exploded onto the food scene in the past couple of years. What you used to have to seek out at specialty grocers, you can now find in the “International” aisle of your local Superstore.
I first experimented with harissa back in 2015 when I made the Harissa Chicken Thighs from the Buttermilk volume of the Short Stack Editions. The recipe called for 1/2 cup of harissa paste for 6 bone-in, skin-on chicken thighs. For the uninitiated, as I was, that is A LOT of harissa. The recipe should have come with a warning of possible side effects, which in my case included:
It was HAWT!
So, needless to say, the harissa relish in this recipe does have some kick to it. Word to the wise: make sure you stir it into your soup, along with the yogurt. DO NOT just take a straight mouthful of the relish unless you’d like to experience some of the aforementioned side effects.
This soup is perfect for a brisk fall day. It pairs well with cozy sweaters and a bottle of Gewurtztraminer.
P.S. I did have more luck with other recipes from the Buttermilk volume and other editions in the Short Stack series. They are beautifully designed books, all focused on one main ingredient, and make a charming addition to any cookbook collection. You can buy them locally at Pot & Pantry.
Recipe from: Vellend, Eric. "Moroccan Carrot Soup with Harissa Relish and Yogurt." Food & Drink. Autumn 2017, p. .