creamy carrot-coconut soup

ras el hanout • almond dukkah • parsley makes 4 servings I hope this recipe serves as a model for how easily you can convert farm-fresh ingredients into a simple, delicious pureed winter soup. The foundation is a mixture of sautéed aromatics, a blend of fragrant spices (store-bought ras el hanout is fine), a clean homemade stock, and something creamy. After that, it’s simply a matter of choosing garnishes that will enhance the flavor, add freshness, and make a beautiful presentation.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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 the carrots are meltingly tender, about 30 minutes.

Step 2

Working in batches, transfer the soup to a blender and puree, then return it to the 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).

Step 3

Ladle the soup into four bowls, top evenly with the dukkah and parsley, and serve.

Step 4

“Hunter” by Björk from Homogenic