Carrot Soup with Coconut and Harissa
Servings Prep Time
6serves 10minutes
Cook Time
1hour
Servings Prep Time
6serves 10minutes
Cook Time
1hour
Ingredients
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.