The recipe calls for harissa, a hot chile sauce commonly used in North Africa, but sriracha can be substituted instead.
Ingredients:
1 tablespoon extra virgin olive oil
1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well
1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick
2 teaspoons harissa
coarse salt
3 cups chicken or vegetable broth
garnish:
1 tablespoon chopped fresh flat leaf parsley
Directions:
Heat oil in a large saucepan over medium heat. Cook leek 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 chicken broth, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.
Purée half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir purée into
remaining soup in pan.
Divide soup among 4 bowls, and garnish with parsley. Serves 4.