Serves 6 to 8
- 2tablespoons olive oil
- 1large Vidalia or sweet yellow onion, chopped
- 1large sweet potato, peeled and chunked
- 5 to 6large carrots, peeled and chunked (about 4 cups)
- 1cup red lentils
- 8cups vegetable or chicken stock
- 1tablespoon Harissa paste (I use Cava brand – a fresh paste available at most Mid-Atlantic Whole Foods)
- 2teaspoons Ras el Hanout
- 1teaspoon salt
- 1/2teaspoon pepper
- Nigella seeds (or black caraway) for garnish
- Greek yogurt for garnish
- Cilantro for garnish
- Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent.
- Add the remaining ingredients and spices except for garnishes.
- Bring to a boil and simmer gently for 25 minutes until the potatoes, lentils, and carrots are soft.
- Let the soup cool a little and blitz it with an immersion blender until smooth and creamy. If you want to add some cream or half and half, by all means go ahead, but you don’t need to. TASTE the soup. Add more harissa, spice, salt and pepper as needed.
- Ladle soup into bowls and garnish with Nigella seeds, a dollop of Greek yogurt, and some cilantro.