Maple Harissa Roast Carrot Soup Recipe with Crispy Mushrooms
The flavors of this autumn soup are sublime! Humble carrots and potatoes are roasted until just caramelized and seasoned in a sweet and slightly spicy sauce that creates a stick-to-your-ribs soup for weeknight comfort food.
Equipment
- 1 high-performance blend or food processor
- 1 full-sheet rimmed baking sheet
Ingredients
For the Soup Base
- 2 pounds russet potatoes peeled and diced into ½ inch chunks
- 1 ½ pounds carrots peeled and diced into ½ inch chunks
- 2 teaspoons grated ginger
- 8 cloves finely chopped garlic cloves
- 1 tablespoon dried harissa seasoning You can use 1 to 2 teaspoons depending on desired level of heat.
- ⅔ cup olive oil
- ⅓ cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon kosher salt
- ¼ cup chopped fresh parsley and chives
- 6 cups stock of choice
For the Crispy Mushrooms
- 2 cups chopped lions mane mushrooms
- 1 portobello mushroom
- ⅓ cup chopped fresh herbs such as parsley, thyme, chives
- 3 cloves garlic finely chopped
- 4 tablespoons olive oil
For the Focaccia Croutons
- ½ loaf of store bought focaccia cut into ½ inch cubes
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.
- Peel and dice the carrots and potatoes. Add them to the baking sheet. In a small bowl, whisk together the grated ginger, garlic, harissa, olive oil, maple syrup, vinegar, and kosher salt.
- Pour the mixture over the vegetables and using your hands or a spoon, toss the vegetables to coat in the mixture. Sprinkle with herbs and roast for about 40 minutes until the vegetables begin caramelize slightly and the edges are crisp.
- Remove from oven and allow to cool slightly. Keep oven on to toast focaccia croutons. Dice focaccia into ½ inch cubes then place the cubed on a rimmed baking sheet lined with parchment paper. Toast the cubes in the oven for about 7 to 10 minutes until the outer edges are golden and crisp. Remove from oven and set aside.
- Using a blender or food processor, blend the roasted vegetables with 1 to 2 cups of the stock. Pour the puréed mixture into a 4-quart dutch oven and add the remaining 4 cups of stock. Stir together well to combine. Allow soup to simmer 10 minutes to thicken slightly.
- While the soup warms, prepare the mushrooms. Dice mushrooms into ½ inch pieces.
- Preheat a large non-stick or cast iron skillet over medium-high heat with 4 tablespoons olive oil. Add the mushrooms and begin to sauté for 3 minutes until they begin to soften and lightly brown. Add the garlic and fresh herbs then stir to combine. Cook the mushrooms for another 5 to 7 minutes until edges just become crispy.
- To serve, ladle the soup into bowls. Top with croutons and crispy mushrooms. Garnish with more chopped fresh herbs, as desired. Serve immediately.
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