Harissa-roasted Carrot Soup | Soup Recipes | Tesco Real Food

Ingredients

• 2 x 500g packs Chantenay carrots, scrubbed and tops trimmed
• 1½ tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp cumin seeds
• 4 large garlic cloves, skin on
• 1 large onion, finely chopped
• 1 vegetable stock pot, made up to 1ltr
• 1 tbsp clear honey
• 4 tbsp Greek or natural yogurt
• 40g pomegranate seeds
• fresh coriander leaves (optional)
• crusty bread and butter (optional)