Floating Olive Branch
Carrot Soup


  • 1 lb carrots, peeled and sliced
  • 1 large onion, chopped
  • 2 tablespoons Harissa Infused Olive Oil
  • 1 teaspoon Moroccan seasoning
  • 1/2 teaspoon caraway seeds
  • Garlic infused salt, to taste
  • 4 cups vegetable broth
  • Fresh chives chopped for garnish (optional)


  1. Prepare Vegetables: Heat the Harissa Infused Olive Oil over medium heat in a large soup pot. Add the chopped onions and sliced carrots. Sauté until the onions are translucent and the carrots soften about 5-7 minutes.
  2. Add Spices: Sprinkle the Moroccan seasoning and caraway seeds over the sautéed vegetables. Stir well to coat the vegetables evenly with the spices. Allow the spices to toast for 1-2 minutes, enhancing their flavors.
  3. Season and Sauté: Add garlic-infused salt to taste. Continue sautéing for 2 minutes to allow the spices to meld with the vegetables.
  4. Pour in Vegetable Broth: Pour the vegetable broth into the pot, covering the vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes or until the carrots are tender.
  5. Blend the Soup: Using an immersion blender or transferring the mixture to a blender in batches, blend the soup until smooth and creamy.
  6. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt or Moroccan seasoning if desired.
  7. Serve: Ladle the soup into bowls. Garnish with fresh Chives for a burst of freshness and drizzle or Harissa Infused Olive Oil.
  8. Enjoy: Serve soup hot. Pair it with crusty bread or your favorite side for a wholesome and flavorful meal.