Carrot Soup with Coconut and Harissa

carrot soup winter warmer

 

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 winter warmer
Carrot Soup with Coconut and Harissa
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 serves 10 minutes
Cook Time
1 hour
Servings Prep Time
6 serves 10 minutes
Cook Time
1 hour
carrot soup winter warmer
Carrot Soup with Coconut and Harissa
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 serves 10 minutes
Cook Time
1 hour
Servings Prep Time
6 serves 10 minutes
Cook Time
1 hour
Ingredients
Servings: serves
Units:
Instructions
  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.
  2. Add the garlic and cook for a minute.
  3. Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.
  4. Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.
  5. Puree the soup with a stick blender (or blender).
  6. 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.
  7. Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.

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2 Comments

  1. Janet

    Definitely going to try that one. Thank you

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300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

ALSO
Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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