Carrot and Harissa Puree

Total Time
15mins
Prep
5 mins
Cook
10 mins

From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!

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Ingredients

Nutrition

Directions

  1. Cook carrots in boiling salted water until tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth and creamy paste.
  2. Add harissa and process to blend. Season with salt and pepper to taste.
Most Helpful

5 5

We have made this numerous times and love it. We change the proportions some, like putting way more harissa in than called for, but I bet it would be good as written. And if the carrots are not very sweet, we sometimes add a touch of honey or sugar, not to make it sweet as much as pump up the carrot taste a bit.

5 5

Very, very good. When DH sat down to the table and looked at it, he said, "It looks like baby food!" Then he took a substantial forkful, and gave it the glazed-eye seal of approval ... I noted the last reviewer's comment about it being bland, so I used 4 garlic cloves and 1.5 tsp. harissa -- I also cut the olive oil to about 1/4 cup. It was just delicious. Thanks for giving me a great new way to use harissa!

5 5

I loved this! The only thing I changed was add 2 teaspoons of harissa. Loved the flavor, but will probably add another clove of garlic next time. Thanks Beck D