I’m popping in to share a recipe from a new cookbook I can’t put down. To be honest, it’s hit and miss with new cookbooks. I’m always looking for a book that challenges my ways of thinking about ingredients whether that’s in a new way to cook or new-to-me flavor combinations. Bryant Terry’s Vegetable Kingdom hit everything for me.

I find that Bryant’s melding of flavors with the produce is truly inspiring but extremely approachable (not always so with chef-written books). Beyond Bryant’s engaging writing, the recipes are solid. It’s one of the more creative vegan cookbooks I’ve read through and if you’re looking to eat a bit more plant-based or want a push into new ideas, this is the book for you.

Creamy Carrot-Coconut Soup

Author: Bryant Terry

Yield: 4 servings 1x

2 tablespoons extra-virgin olive oil

2 cups diced yellow onion

1 teaspoon minced garlic

1 1/2 teaspoons ras el hanout

1 1/2 pounds carrots, chopped

4 cups rich vegetable stock (see note)

1/4 cup unsweetened canned coconut milk

2 tablespoons fresh lemon juice

1/4 cup Almond Dukkah (see note), for garnish

2 tablespoons minced fresh parsley, for garnish

• In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the onions and sauté 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.
• 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).
• Ladle the soup into four bowls, top evenly with the dukkah and parsley, and serve.