Carrot Ginger Harissa Soup with Toasted Pine Nut Gremolata

1. Cook Vegetables

Heat 2 tablespoons of olive oil in a large saucepan over medium heat until it starts to shimmer. Add the sliced leeks, chopped onions, thinly sliced garlic, and finely chopped ginger. Cook these vegetables for about 5 minutes, stirring occasionally, until they have softened but not browned.

2. Add Spices and Harissa

Add the ground cumin and coriander to the softened vegetables, along with 1 to 2 tablespoons of harissa paste, depending on your heat preference. Stir the mixture for about a minute, until the spices are fragrant and well combined with the vegetables.

3. Add Carrots and Broth

Add the roughly chopped carrots, tossing them to coat in the spice mixture. Pour in the broth and add a pinch of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the carrots are completely tender.

4. Toast Pine Nuts and Make Gremolata

While the soup is simmering, heat another 2 tablespoons of olive oil in a small skillet over medium heat until shimmering. Add the pine nuts and toast them, stirring frequently, for about 10 minutes until they are golden brown and fragrant. Transfer the toasted pine nuts to a bowl and let them cool. Once cooled, stir in the chopped parsley, lemon zest, and a pinch of salt to create the gremolata.

5. Blend Soup

Once the carrots are tender, blend half of the soup with 2 tablespoons of extra-virgin olive oil until it is smooth and creamy. Repeat this process with the remaining soup and another 2 tablespoons of olive oil. For an ultra-smooth texture, you can press the blended soup through a fine mesh strainer or chinois.

6. Season and Serve

Season the blended soup with additional salt to taste and whisk in the lemon juice. To serve, ladle the hot soup into bowls and top each serving with a generous spoonful of the pine nut and parsley gremolata. Enjoy the warming flavors of this Carrot Ginger Harissa Soup, complemented perfectly by the nutty, herby gremolata.