Creamy Carrot-Coconut Soup
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Creamy Carrot-Coconut Soup
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cups diced yellow onion
- 1 teaspoon minced garlic
- 1 1/2 teaspoons ras el hanout
- 1 1/2 pounds carrots chopped
- 4 cups rich vegetable stock see note
- 1/4 cup unsweetened canned coconut milk
- 2 tablespoons fresh lemon juice
- 1/4 cup Almond Dukkah see note, for garnish
- 2 tablespoons minced fresh parsley for garnish
Instructions
- In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the onions and sauté until just soft, about 5 minutes. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the ras el hanout and stir to combine. Add the carrots and stock and bring to a simmer. Cook, partially covered, until carrots are metingly tender, about 30 minutes.
- Working in batches, transfer the soup to a blender and puree, then return it to pot (or puree it directly in the pot using an immersion blender). Stir in the coconut milk and lemon juice and simmer for a few minutes to combine. Thin the soup with water if necessary (the soup should easily pour from a spoon).
- Ladle the soup into four bowls, top evenly with the dukkah and parsley, and serve.
Notes
- The rich vegetable stock can be found on page 231 of Vegetable Kingdom and the Almond Dukkah can be found on page 240. I subsituted a premade broth but did make the almond dukkah.
- Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.”
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