Instructions
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1
Heat the vegetable oil in a saucepan over medium heat.
2
Add the onion and cook for .
3
Add the garlic and cook briefly.
4
Add the carrots, stock and cloves, bring to a boil, lower the heat, cover the pan partially and cook for or until the carrots are soft.
5
Remove the cloves.
6
Puree the soup with an immersion blender (or use a standing blender or food processor).
7
Return the soup to the pan.
8
Whisk in the Harissa.
9
Whisk in the coconut milk.
10
Bring the soup to a simmer.
11
Cook for .
12
Taste for seasoning and add salt to taste.
13
Serve garnished with toasted coconut if desired.
14
Makes 6 servings Harissa is a spicy condiment.
15
It can be made at home and stored for months in the refrigerator.
16
It is also available in jars in most supermarkets; kosher versions available.
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