Carrot, Squash and Coriander Soup with Crunchy Harissa Chickpeas
Velvety smooth and sweet carrot, squash, and coriander soup gets spiced up with a crunchy harissa chickpea topping.
Yield: 4 servings
  • 2 tbsp olive oil
  • 1 lb carrots, peeled and diced
  • 1 kabocha squash, seeded, peeled, and coarsely chopped
  • 1 tbsp minced ginger
  • 2 tsp coriander
  • 2 tsp smoked paprika
  • 6 cups vegetable broth
  • 1 cup coconut milk
  • salt and black pepper, to taste
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tbsp harissa, plus more for drizzling
  1. Heat olive oil in a large pot over medium heat. Add the carrots and kabocha squash to the pot. Saute for 4-5 minutes, or until starting to brown. Stir in the ginger, coriander, smoked paprika, and a pinch of salt. Saute for a minute, or until spices are fragrant.
  2. Add the vegetable broth to the pot, scraping up the bottom to release any brown bits. Bring to a boil and then lower to a simmer. Cook, covered, for 30 minutes or until vegetables are tender. Puree with an immersion blender (or a regular blender). Stir in the coconut milk. Season to taste with salt and black pepper.
  3. Meanwhile, for the chickpeas, preheat the oven to 450F. Pat the chickpeas dry and then toss with the harissa. Spread on a parchment-lined baking sheet and bake for 15-20 minutes, or until crispy, stirring halfway through.
  4. Serve the soup topped with the chickpeas and a drizzle of harissa.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at