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Martha Stewart's Spicy Carrot Soup
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Whip up a batch of Martha Stewart's 5-ingredient spicy carrot soup.


    • 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 low-sodium chicken broth
    • Fresh flat-leaf parsley, for serving


1. Heat oil in a large saucepan over medium. Cook leek until just soft, stirring occasionally, 4 to 5 minutes. Stir in carrots and harissa, and season with salt. Cook until carrots are just soft, stirring occasionally, 8 to 10 minutes. Add chicken broth, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes more.

2. Puree half the soup in a blender until smooth (be careful not to fill the jar of the blender more than halfway). Stir into remaining soup. Serve immediately, topped with parsley.