Harissa-Spiced Carrot and Coconut Soup with Crispy Leeks

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A warming carrot and coconut soup infused with fiery harissa and topped with golden, crunchy leeks for texture. This Mediterranean-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs carrots, leek, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and chopped carrots
• 1 large, thinly sliced leek
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 large thinly sliced leek, reserving 1/3 of the leek slices for garnish. Sauté the garlic and leeks for 3-4 minutes until fragrant and soft.
2. Step 2: Add 1 lb peeled and chopped carrots, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 2 tbsp harissa paste. Stir well, cooking for 2 minutes to release aromas.
3. Step 3: Pour in 4 cups vegetable broth and 1 can (13.5 oz) coconut milk. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, until carrots are tender.
4. Step 4: While the soup simmers, heat 1 tbsp olive oil in a small skillet over medium-high heat. Add the reserved leek slices and fry for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
5. Step 5: Use an immersion blender to puree the soup directly in the pot until smooth and creamy, or transfer in batches to a blender.
6. Step 6: Stir in 1 tbsp fresh lemon juice to brighten the flavors. Adjust seasoning with additional salt and pepper if needed.
7. Step 7: Serve the soup hot, garnished generously with the crispy leeks on top.