Carrot Harissa

A wonderful side dish or a dip. If you have leftovers, add stock for a wonderful soup.


  • 3 Tablespoons olive oil
  • 3 pounds carrots cut into ½ pieces
  • 1 small onion cut small
  • 1 ¼ cup stock
  • 3 cloves garlic
  • one orange for zest and juice
  • 2 teaspoons harissa paste (look for clean ingredients)


Heat the olive oil in a sauce pan that will hold all the carrots generously. Add the onions and sauté for a few minutes until soft. Add the carrots and allow to cook for 3-4 minutes. Add the stock and cook over medium low heat for 30 minutes until the carrots are soft . Pour off the liquid and reserve.

Transfer the carrots to a food processor and add the garlic, orange juice and  zest and harissa and pulse the mixture into a spread. Leave a little bit chunky as it does not need to be perfectly smooth.  Cilantro, pine nuts, pistachios  or even pomegranate seeds make a wonderful topper for presentation and flavor.

Photo courtesy Chiot’s Run


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