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.
The rich vegetable stock can be found on page 231 of Vegetable Kingdom and the Almond Dukkah can be found on page 240. I subsituted a premade broth but did make the almond dukkah.
Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.”