FOOD

THIS NOURISHING CARROT SOUP IS QUICK AND EASY TO MAKE FOR A TASTY MEAL ON THE GO. YOU CAN SPICE IT UP OR KEEP IT SIMPLE. JUST ADD YOUR FAVOURITE BREAD AND ENJOY THIS WARMING CLASSIC.

Spicy citrus and harissa carrot soup

Imake this weeknight soup more than just about any other. The classic pairing of orange and carrot is always a crowdpleaser and choosing your favourite spice paste lets you play around with whatever flavour profile you like. No need to peel the carrots here, just give them a good scrub with the rough side of a sponge. If you don’t have harissa but keep red curry paste or sriracha on hand, by all means, substitute one of those.

Serves 6-8

INGREDIENTS: 2 tablespoons extra-virgin olive oil 1 brown onion, chopped 2 tablespoons harissa, red curry paste or sriracha, plus more to taste 900 g carrots, scrubbed and cut into 1 cm chunks 155 g raw cashews 240 ml freshly squeezed orange juice 1 ½ teaspoons fine-grain sea salt, plus more to taste 960 ml water, plus more as needed 1 lemon

VARIATION:

Spicy carrot and coconut soup: Replace the cashews and 960 ml water with 1 can coconut milk and 600 ml water.

GARNISH WITH: toasted almonds or sesame–chilli oil, microgreens or coriander (cilantro) and orange or lemon wedges, to serve (optional)

METHOD:

Heat the oil in a large pot over medium to high heat. Add the onion and stir until well coated. Sauté until the onion is translucent, 2-3 minutes. Add the harissa, then stir in the carrot. Cook for 2 minutes, then stir in the cashews, orange juice, salt and water. Cover and simmer until the carrot is tender, 10-15 minutes. Remove the pot from the heat and transfer the soup to a high-speed blender, in batches, if necessary. Alternatively, use a hand-held blender directly in the pot. Blend the soup until silky smooth. Taste and add more water (to thin), salt or harissa as needed. Add a big squeeze of lemon juice. Ladle the soup into bowls and top with toasted almonds or sesame-chilli oil. Add a final touch of microgreens or coriander and serve with an orange or lemon wedge.

livinglife SUPER NATURAL SIMPLE

When life gets busy, it often seems easier to order in or grab something on the go than to cook at home. But this is precisely when wholesome, nutrient-packed meals are needed the most. In Super Natural Simple, beloved blogger and New York Times bestselling author Heidi Swanson offers 120 smartly streamlined recipes – with minimal ingredients, time-saving tips and creative flavour combinations – to make healthy home cooking completely doable. If you want approachable ways to work more vegetables onto your plate, these whole-food, vegetarian recipes, along with Heidi’s power pantry of go-to dressings, drizzles, pastes and butters will help you create highimpact meals with total ease. Featuring gorgeous photographs that give you a peek into Heidi’s sunny Southern California lifestyle, Super Natural Simple makes eating (and living!) well second nature.

Recipe extracted from Super Natural Simple by Heidi Swanson, published by Hardie

Grant Books.