Revised Moroccan Harira (now with Roasted Garlic)

When life gives you lemons, make lemonade. When life gives you an abundance of soup… make another kind of soup.

This technique works especially well with the sort of thick, hearty, bean- or pulse-based soups that get tastier the longer they sit around. Just do it up fancy-like with a few additional vegetables–roasting vegetables works especially well because their sweetness and half-crisp texture contrast nicely with the existing soup base.

Harira with Roasted Garlic and Carrots
Serves four (obv., your results will vary based on how much soup you have left over)

2 Tbsp olive oil
Four or five medium carrots, chopped
A couple pinches of coarse salt
A few grinds of black pepper
1/2 tsp or so red pepper flakes

A little bit more olive oil
 One head garlic, top sliced off to expose the tops of all the cloves
Leftover Harira (or, really, any other thick beany soup), as much as you have

Preheat oven to 400 degrees.

Toss the olive oil, carrots, salt, pepper and pepper flakes together on a rimmed baking sheet. Drizzle a little bit of olive oil over the top of the head of garlic, then wrap it snugly in aluminum foil and set it on the baking sheet next to the carrots.

Roast for about 30 minutes, or until carrots are tender and browning around the edges. Remove from oven, scoop carrots into a bowl and return garlic to oven to roast until tender, probably another 15 to 20 minutes. Meanwhile, heat soup in a heavy pot, covered, over low heat just until barely simmering. (You don't want to boil it, 'cause it's already got yogurt in.)

When garlic is tender, unwrap and allow to cool slightly; then squeeze cloves into a bowl and mash with a fork.

Mix carrots and garlic into soup; heat through; serve forth; enjoy heartily.

About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Food and Drink, Recipes, Soup 365 and tagged , , , . Bookmark the permalink.

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