Nik Sharma’s Roasted Carrot and Apple Soup.Photo:Jennifer Causey
Jennifer Causey
Chef and self-proclaimed “condiment hoarder”Nik Sharmathinks all pantries should have harissa, a North African hot chile pepper paste.
“Harissa is one of the essential condiments in my kitchen and I find it works wonderfully well at adding depth to dishes,” says the food writer who adds spice to his “velvety smooth and luxurious” carrot and apple soup.
Nik Sharma’s Roasted Carrot and Apple Soup
1½ lbs. carrots, trimmed and peeled, sliced ½-in.-thick (about 4 cups)
1 large Granny Smith apple, peeled, cored and sliced into 1-in.-thick wedges
¼ tsp. baking soda
1 tsp. fine sea salt, divided
3 Tbsp. extra-virgin olive oil, divided
2 Tbsp. sunflower seeds or pine nuts
½ tsp. celery seeds or whole caraway seeds
½ tsp. flaky sea salt
½ tsp. smoked paprika
3½ cups water
½ Tbsp. fresh lemon juice (from 1 lemon)
2 tsp. finely chopped fresh ginger
1 tsp. mild harissa paste
1.Preheat oven to 400°. Toss together carrots, apples, baking soda,½teaspoon of the sea salt and 1 tablespoon of the olive oil in a large bowl. Spread evenly on a large rimmed baking sheet. Roast in oven until golden brown and tender, about 25 minutes.
2.Meanwhile, in a small saucepan or skillet, heat remaining 2 tablespoons olive oil over medium high. Add sunflower seeds and celery seeds; cook, stirring often, until seeds turn golden brown, 1½to 2 minutes. Remove from heat, and place in a heatproof bowl; stir in flaky sea salt and smoked paprika. Set aside.
3.Transfer roasted carrots and apples to a blender or food processor. Add water, lemon juice, ginger and harissa paste. Blend until smooth and velvety, about 1 minute. Season with remaining½teaspoon sea salt. (Should make about 6 cups; if needed, add more water.)
4.Pour soup into a medium saucepan, and cook over medium, stirring often, until heated through, about 2 minutes. Serve warm, topped with sunflower seed mixture.
Serves:4
Active time:20 minutes
Total time:45 minutes
source: people.com
