MOROCCAN CARROT SOUP WITH HARISSA RELISH AND YOGURT

Silky-sweet carrot soup gets a flavour boost from a spicy pepper relish, tangy yogurt and cool cilantro. Jarred piquillo peppers are a Spanish delicacy that is increasingly easy to find—Loblaws carries them under its PC Black Label. You could also use the equivalent amount of roasted red peppers.

HARISSA RELISH

½ tsp (2 mL) cumin seeds

½ tsp (2 mL) caraway seeds

½ tsp (2 mL) chili flakes

⅔ cup (150 mL) chopped jarred piquillo peppers ¼ tsp (1 mL) finely grated garlic

1 tbsp (15 mL) extra virgin olive oil

Salt to taste

CARROT SOUP

2 tbsp (30 mL) extra virgin olive oil 2 onions, chopped

2 cloves garlic, thinly sliced

1 tsp (5 mL) ground cumin

½ tsp (2 mL) ground coriander

½ tsp (2 mL) ground ginger

⅛ tsp (0.5 mL) cinnamon

2½ lbs (1.25 kg) carrots, peeled, chopped 6 cups (1.5 L) vegetable stock, preferably homemade

1 tsp (5 mL) fresh lemon juice

Salt and freshly ground pepper to taste

Plain yogurt and cilantro leaves to garnish

1 For the harissa relish, place cumin and caraway seeds in small frying pan over medium heat. Toast, shaking pan occasionally, until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and add chili flakes. Toast for 10 seconds. Transfer to plate to cool.

2 In a spice grinder or with a mortar and pestle, coarsely grind cooled spices. Add to bowl with piquillo peppers, garlic, olive oil and salt. Mix. Transfer to airtight container. (Relish will keep in fridge up to 1 week. Bring to room temperature before serving.)

3 For the soup, heat oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, until soft and just starting to brown, 8 to 10 minutes. Add garlic. Cook 1 minute. Add spices. Cook 30 seconds. Add carrots and stock. Raise heat to high. When it comes to a boil, reduce to a simmer and cook until carrots are soft, about 20 minutes. Working in batches, purée soup in a blender until smooth. Transfer to a clean pot. Stir in lemon juice. Season with salt and pepper. Keep warm over a low heat.

4 To serve, ladle soup into warmed bowls. Garnish with a dollop of yogurt, some harissa relish and a few cilantro leaves.

Serves 6