Moorish Carrot Soup

1. 1

   Heat the olive oil in a heavy pot oer low heat.

2. 2

   Add the onion, carrots and garlic and cook until vegetables have softened, about 15 minutes.

3. 3

   Add the cumin and stir to coat the vegetables for 3 minutes.

4. 4

   Add the broth and barley and bring to a boil over high heat.

5. 5

   Reduce the heat to medium-low and simmer, partially covered, until the carrots are tender and the barley is cooked, 35 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Allow the mixture to cool slightly.

8. 8

   Process the soup in a blender or food processor, in batches if necessary, until mostly pureed but not completely smooth.

9. 9

   Return the soup to the pot and heat it over low heat.

10. 10

    Ladle into individual bowls, topping each serving with nor more than 1/2 tsp of the warming harissa.

* Per serving · 4 servings · Values may vary.

No additional tips available.