Spiced Carrot & Coconut Cream Soup

1. Warm the Olive Oil

Begin by warming 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat until it starts to shimmer.

2. Sauté the Onions

Add the 2 cups of diced yellow onions to the saucepan. Sauté them for about 5 minutes, stirring occasionally, until they become soft and translucent.

3. Add Garlic

Once the onions are softened, add 1 teaspoon of minced garlic and cook for another 2-3 minutes.

4. Add Spices

Stir in 1.5 teaspoons of ras el hanout, ensuring the onions and garlic are well-coated with the spices.

5. Add Carrots and Stock

Add the 1.5 pounds of chopped carrots and 4 cups of rich vegetable stock to the saucepan. Bring the mixture to a simmer. Partially cover the pot and let it cook for about 30 minutes, or until the carrots are tender.

6. Puree the Soup

Once the carrots are tender, use a blender or an immersion blender to puree the soup until it’s smooth and creamy. If you’re using a blender, carefully return the pureed soup to the pot.

7. Add Coconut Milk and Lemon Juice

Stir in 0.25 cup of unsweetened canned coconut milk and 2 tablespoons of fresh lemon juice. Let the soup simmer for a few more minutes to meld the flavors together. If the soup is too thick, you can thin it with a bit of water until you reach your desired consistency.

8. Garnish and Serve

Finally, ladle the soup into bowls and garnish with 0.25 cup of Almond Dukkah and 2 tablespoons of minced fresh parsley.