Spiced Carrot and Red Pepper Soup


Spiced Carrot and Red Pepper Soup


  • Soup:
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 6 large red bell peppers, chopped into 1-inch pieces
  • 4 large carrots (about 1 lb), thinly sliced or chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 3 cups chicken or vegetable broth
  • 1 teaspoon kosher salt
  • 1 tablespoon prepared harissa
  • Handful of parsley
  • lemons (cut to wedges to squeeze over individual serving to taste)

  • Couscous:
  • 3 cup chicken or vegetable broth
  • 3 cup dried fine couscous


  1. Heat olive oil in a large pot or dutch oven over medium heat. Add chopped garlic and onion and sauté, stirring occasionally until lightly browned, about 5 minutes.
  2. Add carrots and cook, stirring occasionally, for another 4-5 minutes. Add bell peppers and cook until tender, about 10 minutes.
  3. Pour in the stock and add the cumin, paprika and salt. Bring to a boil, reduce heat to low, cover and simmer for about 20-25 minutes until vegetables are very tender.
  4. While the vegetables are simmering, prepare the couscous. In a small saucepan, bring broth to a boil over medium-high heat. Remove from heat, add couscous, cover and set aside until the soup is ready (at least 5-10 minutes).
  5. When the vegetables are tender, purée the soup in the pot with an immersion blender, or transfer to a blender. Stir in the harissa and add salt to taste.
  6. Ladle soup into bowls. Fluff couscous with a fork and swirl into the soup. Squeeze lemon into soup. Sprinkle parsley. Enjoy!