Carrot, Squash and Harissa Soup by Every Nook & Cranny

celery, onion, carrots, butternut, olive oil, ginger, garlic, hot madras curry powder, ground coriander, vegetable stock, boiling water, harissa, sea salt and black pepper


– 2 ribs of celery (roughly chopped)
– 1 onion (peeled and roughly chopped)
– 4 medium-large carrots (chopped into 1 inch chunks)
– 1/2 a small butternut (about 500 g, chopped into 1 inch chunks)
– 1 tsp olive oil
– 1 tbsp fresh ginger (minced or grated)
– 3 cloves of garlic (crushed)
– 1 rounded tsp hot Madras curry powder
– 2 tsp ground coriander
– 1 vegetable stock cube
– 1 litre boiling water
– 2 tsp harissa (plus more to serve if liked)
– Sea salt and black pepper to taste


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