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1
Preheat the oven to 350F.
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2
Peel the carrots and cut in half. Cut the tops in half again lengthwise so that the pieces are approximately the same thickness. This will ensure even roasting.
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3
Place the carrots on a lined cookie tray and drizzle them with 3tbsp of coconut oil. Depending on the harissa you use, add 2-3tbsp. I make my own harissa with mild chilies, no garlic and a few sun dried tomatoes. So depending on how hot you like it you can be more sparing or liberal with this ingredient.
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4
Using your hands, toss the carrot pieces in the oil and harissa. Its a bit messy but its the easiest way to assure that the carrots are evenly coated. Sprinkle them with salt and pop them into the oven.
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5
Roast the carrots for 25-35 minutes or until they are tender and can easily be pierced with a knife.
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6
While the carrots are roasting, bring the vegetable or chicken/turkey stock to a simmer. I prefer vegetable but have tried both and they are both delicious.
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7
Once done, remove the carrots from the oven and place in a blender. I don't have a proper blender, just an emersion blender, so I use a glass pitcher and my emersion blender. Though it works, the texture is not as smooth as I would like. Whichever tool you use, add the stock and blend. Add 2-3tbsp of apple cider vinegar and blend again until smooth.
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8
Finely chop the dill and stir into the soup, reserving a bit for garnish. Taste and adjust the soup to taste with salt/pepper. Chop the avocado and put aside.
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9
Plate the soup. Drizzle each portion with the pumpkin seed oil, sprinkle with a bit of dill and top with fresh avocado.
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10
For even more bite, squeeze a little fresh lemon juice over the top and serve!
