Carrot Soup with Coconut and Harissa
A wonderful recipe from our American friend Ronnie Fein. Ronnie’s husband told her it was the best dish he had ever eaten. Best dish, not just best soup!
It has quickly become one of our favourites – glamorous enough for a dinner party and fast enough for a midweek meal.
The recipe was published in our third book, It’s Always About the Food.
For the full roundup of MMCC soups on our website, see FIVE FABULOUS SOUPS FOR WINTER.
Carrot Soup with Coconut and Harissa
Ingredients
- 2 tablespoons coconut or olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 700 g carrots peeled and sliced (1 1/2 lbs)
- 1 litre vegetable stock 4 cups, broth
- 6 cloves
- 1 1/2 - 2 teaspoons harissa
- 250 ml coconut milk (1 cup)
- sea salt to taste
- toasted shaved coconut for garnish
- 6 cloves
- 1 1/2 - 2 teaspoons harissa
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.
- Add the garlic and cook for a minute.
- Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.
- Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.
- Puree the soup with a stick blender (or blender).
- Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.
- Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
Definitely going to try that one. Thank you
Excellent!