Creamy Carrot-Coconut Soup
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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.