I first tasted this soup at a cooking class at Gewurshaus Spice Kitchen in Melbourne. I had long been a fan of the Monday Morning Cooking Club cookbooks …of which there are now three (and I am waiting for the fourth as it is a ‘sweet’ one). This is a vegetarian/vegan recipe.
2 T coconut or vegetable oil
1 onion finely chopped
2 cloves garlic
700 g carrots (peeled and sliced)
1 litre (4 cups) vegetable stock
6 cloves (whole)
1.5 – 2 t. Harissa
250 ml coconut milk (plus extra)
toasted shaved coconut (to garnish)
Heat the oil in a large saucepan over medium heat and add the onion and cook until very soft. Add garlic and cook for a minute. Add carrots and toss through and then add the stock and cloves and bring to the boil.
Reduce to low and partially cover and cook for 25 -30 minutes or until the carrots are tender.
Remove and discard the cloves and puree the soup using a stick blender.
Return the soup to the pan and add the harissa, then the coconut milk.
Bring the soup to a simmer over medium heat and cook for 10 minutes.
Season to taste with salt and harissa. Swirl in a little coconut milk and sprinkle with toasted to serve.