Spiced Harissa Carrot and Squash Soup with Dukkha
With warm, earthy flavors and vitamins, this carrot and butternut squash soup balances autumnal flavors with a little spice from the harissa.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Dutch oven
- Immersion blender
- Blender
- Spice grinder
- Mortar and pestle
- Microplane
- Chef's knife
- Cutting board
- Peeler
- Stove
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- 2 tablespoons olive oil or ghee
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1½ teaspoons freshly grated ginger
- 1 tablespoon harissa paste
- 1¼ teaspoons ground coriander, divided
- 1¼ teaspoons ground cumin, divided
- 3½ teaspoons salt, divided
- 1½ pounds carrots, peeled and coarsely chopped
- 1 medium butternut squash, peeled and coarsely chopped
- 4 cups vegetable broth
- 1 cup coconut milk, plus more for garnish
- ½ cup shelled pistachios
- ¼ cup pepitas
- ¼ cup white sesame seeds
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