This Carrot Coconut Soup is full of flavor, and super creamy without any dairy. It's a healthy soup that happens to be vegan and Whole30-compliant.
Ingredients
2tbspvirgin coconut oil
1large onionchopped (3 cups)
2jalapenosseeded and chopped (1/4 cup)
2lbscarrotspeeled and sliced
salt
freshly ground black pepper
4cupswater, vegetable broth, or chicken broth
2 14-ouncecans unsweetened coconut milk
2tablespoonsmild harissa*
Instructions
Melt the coconut oil in a large soup pot over medium heat.
Add the onion, season with ¼ tsp salt and a few grinds of black pepper, and cook for 10 min until softened.
Add the jalapeno and carrots, add another ¼ tsp salt, and cook for 15 more minutes, until slightly softened.
Add the water or broth, coconut milk, and harissa. If using water, add another ¼ tsp salt.
Bring to a boil, reduce heat, and simmer uncovered until the vegetables are very soft, about 45 minutes.
Let the soup cool slightly, then puree in batches in a blender (or use an immersion blender) until the soup is smooth.
Reheat the blended soup in the pot over medium heat, then taste and make any necessary seasoning adjustments. Enjoy!
Notes
*My favorite harissa is Mina Harissa's mild harissa. If you choose another brand, know that the heat levels really range, so adjust as needed.Recipe adapted from Shutterbean.