Foryoueats: Spicy Carrot and Ginger Soup With Harissa

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
• 1 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
• 1 small onion, chopped (about 1 cup)
• 2 cloves garlic, thinly sliced (about 2 teaspoons)
• 1 (2-inch) knob of ginger, peeled and finely chopped
• 1 teaspoon ground cumin seed
• 1/2 teaspoon ground coriander
• 1 to 2 tablespoons harissa paste (see note)
• 2 1/2 pounds carrots, peeled and roughly chopped
• 1 1/2 quarts low-sodium homemade or store bought vegetable or chicken broth (see note)
• Kosher salt
• 1/4 cup pine nuts
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon zest and 2 tablespoons juice from 1 lemon