Spiced Tomato ABCs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 37
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 8
- Cholesterol
- 7
- Sodium
- 838
- Total: 45 min
- Active: 20 min
Ingredients
3 tablespoons olive oil, plus more for serving
2 carrots, finely chopped
1 medium yellow onion, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon harissa, or more to taste
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes
1 tablespoon tomato paste
One 28-ounce can or carton chopped tomatoes
1 teaspoon sugar
1 cup alphabet pasta
3/4 cup vegetable stock or broth
A few handfuls crumbled feta
Handful chopped fresh flat-leaf parsley or cilantro (or a mix)
Directions
- Heat the olive oil in a large skillet over medium heat. Add the carrots, onion and a pinch of salt and cook, stirring, until soft and translucent, 10 to 12 minutes. Add the garlic, cumin, harissa, paprika, pepper flakes, a good pinch of salt and a few turns of black pepper and cook until it's all dreamy and smelly, about 2 minutes. Stir in the tomato paste, then the chopped tomatoes and sugar. Reduce the heat to low, then stir in the pasta and stock. Cover and simmer, stirring occasionally, about 15 minutes.
- Sprinkle bowls of soup with black pepper, drizzle with olive oil and top with the feta and herbs.