CRAZY FOR CARROTS!

This carrot soup has a tasty Middle-eastern twist thanks to the addition of harissa and coconut…

SERVES 6

1 Heat 2 tbsp coconut oil in a large heavy-based saucepan over medium heat.

2Add 1 finely chopped onion and cook for 10 minutes or until it is soft and translucent.

3Add 2 crushed garlic cloves and cook for 1 minute

4Add 700g peeled and sliced carrots and toss through, then add 1L vegetable stock and 6 cloves and bring to the boil.

5 Reduce heat to low, partially cover the pan and cook for 25 minutes or until the carrot is tender.

6 Remove and discard the cloves. Puree the soup with a stick blender. Return the soup to a pan and whisk in 1 ½-2 tsp harissa, then 250ml coconut milk.

7 Bring the soup to a simmer over medium heat and cook for 10 minutes. Season to taste with salt and extra harissa.

8 Swirl in a little extra coconut milk and sprinkle with toasted shaved coconut to serve.

Edited extract from It’s Always About The Food by Monday Morning Cooking Club (Harper Collins, $49.99)