Carrot Coconut Milk Coup with Ras el Hanout

This complex, creamy soup can be thinned by substituting one can of coconut milk with broth

Source: Dor Mullen

Ingredients

2 tablespoons
Ras el Hanout (see below for link to recipe)
3 tablespoons
coconut oil or preferred fat
1 teaspoon
salt
1
onion (chopped)
8
carrots (peeled and chopped)
2 cans
full fat coconut milk
1 1⁄2 quart
preferred broth (bone broth or vegan)
1
lime (juiced)
2
ginger (peeled and chopped)
1 cup
water
 
salt and pepper (to taste)
 
cilantro (or parsely to garnish)
Yields:
Servings

Additional Notes

Ras el Hanout recipe can be found here.

Instructions

Place the Ras el Hanout and oil in a soup pot and heat while stirring constantly for about 30 seconds or until aromatics are released. Do not let it smoke. Add the salt and onions and sweat them on low heat, about 15 minutes, stirring occasionally. Add chopped carrots and cook on medium heat for 10 minutes stirring occasionally. Add 1 quart of broth and simmer until carrots are soft, about 20 minutes.Place one can of coconut milk in the blender. Add half the simmered carrots without the broth and process. Being super careful not to overfill, puree the remaining carrots in 2 or more batches as necessary, using the second can of coconut milk. Return pureed carrots to the pot with the broth, adding as much additional broth as needed for desired consistency.In the still-messy blender, puree the ginger with juice of 1/2 lime and water. Mix the ginger puree into the soup. Just barely reheat before serving being careful not to bring to a boil again. Balance the flavor with the remaining lime juice, salt and pepper. Serve with a garnish of cilantro or parsely.

Dietary Preferences: