Carrot-Coconut Soup with Harissa and Crispy Leeks

Servings: 8



3 tablespoons coconut oil

1 pound chopped carrots, peeled, chopped

1 apple, peeled, cored, and chopped

1 large onion

2 medium leeks, white and pale-green parts only, 1 chopped, 1 thinly sliced

2 garlic cloves, chopped

1 tablespoon finely grated ginger

Kosher salt, freshly ground pepper

4 cups low-sodium vegetable or chicken broth

1 13.5-oz. can unsweetened coconut milk

Harissa sauce (for serving; optional)



Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high heat. Add carrots, apple, onion, chopped leak, garlic, and ginger, season with salt and pepper, and cook, stirring often, until vegetables are beginning to soften, 5-7 minutes. Add broth, coconut milk, and 1 cup water. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 20-25 minutes; let cool slightly. Working in batches, puree soup in a blender until smooth.


Heat remaining 2 Tbsp. oil in a small skillet over medium-high heat. Add sliced leek and cook, stirring often, until golden and crisp, about 5 minutes. Transfer paper towels to drain; season with salt.


Serve soup topped with harissa and crispy leeks.