Curried Carrot Soup with Yogurt

    Curried Carrot Soup with Yogurt


    • 2 Tbsp. Butter or Olive Oil
    • 6 Carrots, coarsely chopped
    • ½ Yellow Onion, diced
    • 1 Tbsp. Harissa Paste
    • 1 ½ tsp Curry Powder
    • 4 C. Chicken Broth
    • 1 Tbsp. Fresh Lemon Juice
    • ¼ C. Heavy Cream
    • Salt and Pepper, to taste
    • ½ C. Yogurt
    • ¾ C. Made in Nature Rosemary Harissa Nut Fusion


    1. Heat butter or olive oil in a stock pot over medium high heat
    2. Sauté carrots and onions until just tender
    3. Add the harissa paste and curry powder to the carrot and onion mixture and cook for 1-2 minutes more
    4. Add the chicken broth to the pot and bring to a simmer
    5. Working in batches, place the soup in the blender and puree. Keep warm over low heat until ready to serve
    6. Just before serving, garnish with a swirl of yogurt and top each bowl with Rosemary Harissa Nut Fusion

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