Moroccan Spiced Carrot and Red Lentil Soup with Lemon Harissa Swirl

Ingredients

• •1 tablespoon olive oil
• •1 large onion, diced
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper
• •5 large carrots, peeled and sliced
• •1 cup red lentils, rinsed and drained
• •4 cups vegetable broth
• •1 can (14 ounces) diced tomatoes
• •1 teaspoon salt (or to taste)
• •1/4 teaspoon black pepper
• •1/2 lemon, juiced
• •2 tablespoons harissa paste
• •1/4 cup plain yogurt (optional for serving)
• •Fresh cilantro leaves for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

2. 2

   Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.

3. 3

   Add the sliced carrots to the pot and stir to coat them in the spice mixture. Cook for 3-4 minutes to allow the carrots to soften slightly.

4. 4

   Stir in the red lentils, vegetable broth, diced tomatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the carrots and lentils are tender.

5. 5

   Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.

6. 6

   Stir in the lemon juice and adjust seasoning with additional salt or pepper if needed.

7. 7

   In a small bowl, mix the harissa paste with a tablespoon of water or olive oil to thin it slightly. Swirl the harissa mixture through the soup when serving for a burst of flavor.

8. 8

   Serve the soup warm, optionally topped with a dollop of plain yogurt and a sprinkle of fresh cilantro leaves. Pair with crusty bread or pita for a complete meal.