Ingredients:
1 tablespoon oil
2 leeks, white parts only, chopped
6 carrots
3 cloves garlic, minced
2 teaspoons ginger, minced
harissa, to taste
vegetable stock
salt
juice of half a lemon or lime
cilantro, chopped
Saute the leeks in the oil and add carrots, garlic, and ginger. Stir in the harissa until aromatic and then the stock. Simmer for 20 minutes, until carrots are tender.
Puree the mixture in a blender and return to saucepan. Season with salt and add juice just before removing from heat. Garnish with the cilantro and some chickpea croutons.
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