Creamy Carrot-Coconut Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 cup, sliced or 230g

• Garlic

  Raw

  1 tsp or 3g

• Carrots

  Raw

  680g

• Vegetable Stock

  Freshdirect

  4 cup or 948g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Lemon juice

  Raw

  2 tbsp or 30g

• Almonds

  Nuts, raw

  ¼ cup, whole or 36g

• Parsley

  Raw

  2 tbsp or 8g

• Ras El Hanout

  Frontier

  1 ½ tsp or 4g

Directions

1. In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the onions and saute until just soft, about 5 minutes. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the ras el hanout and stir to combine. Add the carrots and stock and bring to a simmer. Cook, partially covered, until carrots are metingly tender, about 30 minutes.
2. Working in batches, transfer the soup to a blender and puree, then return it to pot (or puree it directly in the pot using an immersion blender). Stir in the coconut milk and lemon juice and simmer for a few minutes to combine. Thin the soup with water if necessary (the soup should easily pour from a spoon).
3. Ladle the soup into four bowls, top evenly with the dukkah and parsley, and serve.
4. Recipe by: Bryant Terry (source: https://naturallyella.com/creamy-carrot-coconut-soup/)