Description
A vibrant and hearty soup infused with spicy harissa and creamy coconut milk, perfect for chilly nights.
Ingredients
Scale
- 1 large red bell pepper
- 1 tablespoon olive oil + more for roasting
- 1 large sweet onion, diced
- 1.5 pounds carrots, scrubbed and roughly chopped
- 1 teaspoon kosher salt, divided
- Freshly cracked black pepper to taste
- 4 cloves garlic, roughly chopped
- 2-inch piece fresh ginger, grated or finely minced
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 3 tablespoons harissa sauce
- 1 bay leaf
- 2.25 cups low-sodium vegetable broth
- 0.25 cup high-quality tahini
- 1 can (13.5 ounces) lite coconut milk
- 1 tablespoon freshly squeezed lemon juice
- Garnishes: chopped scallions and cilantro
Instructions
- Preheat your oven to 400°F (200°C). Lightly brush a sheet pan with olive oil and lay the bell pepper down. Roast for 20 minutes, then flip and roast for another 20 minutes until charred. Once out of the oven, steam the pepper in a bowl or bag for 15 minutes, then slice and remove seeds.
- Select the Sauté setting on the Instant Pot, add olive oil, onions, and carrots. Season with 0.5 teaspoon salt and pepper. Sauté for about 5 minutes, stirring occasionally until softened.
- Toss in garlic, ginger, cumin, and smoked paprika. Cook for an additional 1–2 minutes, then cancel the Sauté setting.
- Add harissa sauce, bay leaf, vegetable broth, tahini, coconut milk, and the remaining salt. Stir to combine.
- Set to Pressure Cook (high pressure) for 10 minutes. Ensure the sealing vent is set to Sealing.
- Once cooking is complete, perform a quick pressure release by switching the sealing vent to Venting. Stir the soup and taste for seasoning.
- Carefully transfer half of the soup to a blender (add roasted bell peppers) and blend until smooth. You can use an immersion blender if you prefer.
- Stir in the freshly squeezed lemon juice, and garnish with scallions and cilantro if desired.
Notes
Don’t skip the roasting step as it enhances the sweetness and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, vegetarian, instant pot, harissa, cozy food
