Harissa Roasted Vegetable Soup
A North African–inspired soup built on roasted vegetables and warm harissa spice. Vegetables roast until caramelized, then simmer in broth for a thick, warming bowl.
Ingredients
Method
Preheat oven to 425°F (220°C). Cut delicata squash into 1-inch cubes, peel and chop carrots into 1-inch pieces, cut red onion into wedges, and core and chop bell peppers into 1-inch pieces.
Toss vegetables with 2 tbsp olive oil, salt, and black pepper on a large baking sheet. Spread in a single layer and roast for 35–40 minutes, stirring halfway through, until caramelized and tender.
Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add minced garlic and cook 1 minute until fragrant.
Stir in harissa spice blend and cumin, cooking 30 seconds until bloomed. Pour in vegetable broth and canned tomatoes with their liquid, scraping up any browned bits. Bring to a gentle simmer.
Add roasted vegetables to the pot and simmer for 8–10 minutes until all vegetables are very tender. Season with lemon juice, adjusting salt and pepper as needed.
Ladle into bowls and garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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