Carrot Coconut Soup with Harissa Oil

Can we ever have too much soup? Smooth creamy soup for the end of your day.

Recipe-Red Stick Spice Co.

Ingredients

¼ cup (1/2 stick) unsalted butter

1 lb carrots, washed and chopped

1 medium onion, chopped

½ cup celery, chopped

½ tsp ground coriander

2 tsp ginger, grated

1 tsp garlic, grated

2 tsp citrus and ginger blend

3 Tbl orange juice

2 cups vegetable stock

3.5 oz unsweetened coconut milk

1-2 Tbl Sirachi Sauce

Salt and pepper

Harissa Extra Virgin Olive Oil & Fresh cilantro for garnish

Directions

Melt butter in a large saucepan over medium high heat. Add carrots, onion, celery season with salt and pepper, and cook stirring often, until carrots are softened, about 15 minutes. Add ginger, garlic and citrus blend and saute about 2 minutes untll fragrant. Stir in broth, coconut milk and 1 Tbl Sirachi sauce. Bring to a boil and simmer until carrots are tender and liquid has slightly reduced, 30-40 minutes.

With an immersion blender blend until soup is smooth add orange juice to brighten soup and taste to season with salt and pepper. Top with cilantro and Harissa Oil