Carrot-Coconut Soup with Harissa and Crispy Leeks
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.