clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crushed carrots with harissa and pistachios

  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


Who knew carrots could taste this good?! sweet and sour and spicy- just delicious! 

Syns: 3.5 per portion


  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 kg carrots (peeled and sliced)
  • 200 ml vegetable stock
  • grated zest 1 orange
  • 1 garlic clove (crushed)
  • 2 tsp harissa paste
  • grated zest 1 lemon
  • 200 g fat free Greek yoghurt
  • 1 tbsp lemon juice
  • 25 g shelled unsalted pistachios (roughly chopped)
  • salt and pepper


  1. Place the olive oil and butter in a large saute pan over a medium-high heat.
  2. Add the carrots and fry for 6 minutes, stirring often, they need to soften a little.
  3. Add the stock, reduce the heat to medium-low, cover the pan and cook for another 25 minutes until the carrots are completely soft and there is hardly any liquid left.
  4. Transfer the carrots to a food processor, add 3/4 tsp salt and blitz briefly to form a coarse paste.
  5. Leave to cool, and then add the orange zest, garlic, harissa, half the lemon zest and some black pepper. Stir to combine.
  6. Mix together the yoghurt, lemon juice, remaining lemon zest and 1/4 tsp salt
  7. Spread the yoghurt out on a serving platter and spoon the carrot mixture on top. Sprinkle with pistachios and serve.


This looks so pretty on the table too!

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes