HARISSA SWEET POTATO & CARROT SOUP
- 8.5 oz (or half of the 17 oz GH Celery & Onion Chef Veggie Starter)
- 8 oz sweet potato, small diced
- 5 oz carrot, small diced
- 1 tsp fresh ginger, grated
- 1 cup vegetable stock
- 1 cup water
- 1 ½ tsp minced garlic
- ¾ tsp smoked paprika
- 2 tbsp harissa paste
- 3 oz heavy cream
- Canola oil for sautéing
- Salt for seasoning
Heat saucepot on medium high heat, add oil. Sauté Garden Highway Celery & Onion Chef Veggie Starter, sweet potato and carrot for 3-5 minutes. Add in the ginger, garlic, harissa and paprika. Stir to coat veggies.
Add in stock and water. Bring to a boil. Reduce heat to simmer for 15-20 minutes.
Remove from heat and blend until smooth. Stir in cream and season with salt to taste. Enjoy with crostini or on its own!