- 3 tablespoons Newell Pineapple Ginger
- 8 tablespoons extra-virgin olive oil, divided
- 1 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
- 1 teaspoon ground cumin seed
- ½ teaspoon ground coriander
- 1 to 2 tablespoons harissa paste
- 2 ½ pounds carrots, peeled and roughly chopped
- 1 ½ quarts vegetable broth
- Kosher salt
- ¼ cup pine nuts
- 2 tablespoons chopped fresh parsley leaves
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add Newell Pineapple Ginger, leeks, and cook, stirring frequently, about 5 minutes. Add cumin, coriander, and harissa paste and cook, stirring constantly, about 1 minute. Add carrots and stir to coat in spice mixture. Add broth and season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, about 10 minute. Transfer to a bowl. Let cool for a few moments, then stir in parsley and a pinch of salt.
When carrots are tender, transfer half of soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil. Transfer soup to a clean pot, pressing it through a fine mesh strainer. Repeat with remaining soup and 2 more tablespoons olive oil. When all the soup is puréed, season to taste with salt.
Serve soup topped with pine nut and parsley mixture.