Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.
Recipe information
Total Time
40 minutes
Yield
8 Servings
Ingredients
Preparation
Step 1
Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high heat. Add carrots, apple, onion, chopped leek, 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.
Step 2
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 to paper towels to drain; season with salt.
Step 3
Serve soup topped with harissa and crispy leeks.
