Ingredients:
1 tablespoon extra virgin olive oil
1 small onion, sliced into ¼-inch half moons
1 bunch carrots, peeled and sliced crosswise ¼-inch thick
2 teaspoons harissa or sriracha (optional)
Salt
3 cups vegetable or chicken broth
Garnish: 1 tablespoon chopped basil, cilantro, or parsley
Directions:
Heat oil in a large saucepan over medium heat. Cook onion until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add vegetable broth, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.
Purée half the soup in a blender until smooth. Stir purée into remaining soup in pan. Divide soup among 4 bowls, and garnish with herbs. Serves 4