Spice carrot soup

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  • Easy
  • Carb Conscious Fat conscious Health conscious


  • Harissa paste
  • Chopped chilli
  • Crushed garlic
  • Ginger
  • Butter
  • Olive oil
  • 1 chopped onion
  • 8 diced carrots
  • 4 cups chicken stock
  • 1 x 400 g can drained chickpeas
  • Greek yoghurt

Cooking Instructions

Fry harissa paste, chopped chilli, crushed garlic and ginger in butter and olive oil until fragrant.
Add chopped onion and fry until translucent.
Add diced carrots and chicken stock. Simmer for 10 minutes, or until tender, and blend until smooth.
Add can drained chickpeas and warm through. Season to taste and serve with Greek yoghurt.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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