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1
In a 4 1/2-quart saucepan, melt the butter over medium-high heat.
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2
Add the onions and garlic.
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3
Saute for 5 to 7 minutes, or until translucent.
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4
Add the parsnips and potato to the saucepan and saute for 3 to 5 minutes, stirring often.
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5
Cover the parsnips and potato with the broth, reduce the heat to low, and cook, stirring occasionally, for 20 minutes, or until fork-tender.
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6
Let the soup cool slightly.
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7
Transfer the soup to a blender, process it until smooth, and return it to the saucepan, or use a hand blender directly in the saucepan.
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8
Add the milk, cream, and salt to the saucepan and stir until well blended.
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9
Cover and leave over low heat while you prepare the harissa.
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10
To prepare the harissa, combine the caraway, coriander, and cumin in an 8-inch skillet over medium heat.
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11
Roast, stirring occasionally, for a few minutes, or until fragrant.
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12
In a food processor, combine the oil, garlic, mint, salt, and chili flakes.
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13
Process until smooth.
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14
Add the roasted spices and process again until smooth.
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15
Transfer the harissa to a serving bowl.
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16
Serve the parsnip soup along with the harissa, which can be drizzled on top according to preference.
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17
Transfer the remaining harissa to an airtight container, drizzle a small amount of olive oil on top to keep it fresh, and place it in the refrigerator.
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18
The refrigerated harissa should keep for a month.
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19
Use the harissa on all kinds of veggie soups.
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20
Its also good on steamed carrots and other cooked vegetables.
