A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.
'Algerian' on Serious Eats
If you're fan of heat and have harissa on hand, you can move that sriracha from the front of your fridge to second row. Harissa, artfully blended with oil, garlic, and lemon, kissed with cumin and coriander, is a whole different game. It can be as hot or not as you want it to be. And beneath a jolt of sharp, bright chile drums a beat of spice that elevates and compliments instead of overpowers.