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
Notes
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.”
Find it online: https://naturallyella.com/creamy-carrot-coconut-soup/