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Spicy Carrot and Ginger Soup with Harissa
  • 8 tablespoons extra-virgin olive oil, divided
  • 1 medium leek, white and pale green parts only, finely sliced (about ½ cup)
  • 1 small onion, chopped (about 1 cup)
  • 2 cloves garlic, thinly sliced (about 2 teaspoons)
  • 1 ( 2-inch) knob of ginger, peeled and finely chopped
  • 1 teaspoon ground cumin seeds
  • ½ teaspoon ground coriander
  • 1 to 2  tablespoons harissa paste (see notes)
  • 2 ½ pounds carrots, peeled and roughly chopped
  • 1 ½ quarts  low-sodium homemade or store-bought vegetable or chicken broth (see notes)
  • Kosher salt
  • ¼ cup pine nuts
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon zest and 2 tablespoons juice from 1 lemon
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