Harissa, squash and carrot soup

Total time: 1hr
Preparation Time: 40m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 384 Kcal, 7g Protein, 58g Carbohydrates, 14g Fat


  • Soup
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 0.25 tsp cinnamon
  • 1 tsp paprika
  • 1 red onions, finely chopped
  • 300 g squash (hokkaido or butternut), in cubes
  • 300 g carrots, in cubes
  • 3 dates, pitted, coarsely chopped
  • 2 garlic clove, finely chopped
  • 1 bunch coriander
  • 2 tsp harissa
  • 5 dl water
  • salt, to taste
  • Crunchy chickpeas
  • 1 tsp Za'atar (spice mix)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 150 g chickpeas (tinned), rinsed under cold water and drained
  • 0.5 tsp salt

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  • Soup

    Heat the oil in a pan and sauté the spices until the aroma is released. Add the onion and sauté. Add the carrot, squash, dates, half the coriander, garlic, harissa and water. Bring to the boil, cover and simmer gently for approx. 20 mins. When the vegetables are cooked, purée the soup in a blender or using a stick blender.
  • Crunchy chickpeas

    Pat the chickpeas dry, mix with the oil and spices and transfer to a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Serve the soup in bowls garnished with the chickpeas and remaining coriander.
  • Tip:

    If desired, pomegranate, black sesame and hemp seeds can also be used to garnish.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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