Carrot Soup with Harissa and Coconut

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)
sea salt
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.

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