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carrot soup winter warmer

Carrot Soup with Coconut and Harissa

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine International
Servings 6 serves

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.