MMCC Winter Recipes: Green Soup

This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 
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​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)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6
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Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.
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Add the garlic and cook for a minute.
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Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.
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Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.
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Puree the soup with a stick blender (or blender).
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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.
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Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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With sugar and spice and everything nice, this hot gingerbread cake (with a crazy-good egg sauce!) is the perfect winter cake. Find the full recipe for this unique Hot Gingerbread Cake with Egg Sauce in our third book It’s Always About the Food. Just wait until you try the egg sauce!

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(Please note if you make this recipe, the sauce contains raw eggs. Always use the freshest eggs for this recipe.
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​If you are at increased risk of the effects of salmonella poisoning, and for food to be served to children, the elderly or pregnant women, please consult your medical professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge below 5°C (41°F) and consumed within 24 hours.)  
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​#gingerbread #comfortfood #alanbensonphoto #f52grams #feedfeed #comfortfoodeats #mondaymorningcookingclub #winterwarmers #bakingwithlove #bakingathome #​ #f52community #comfortfoods #thebakefeed #mmccrecipe #lifeandthyme #forkyeah ...