1/4 cup EVOO
1 lbs carrots (peeled and chopped)
1 yellow onion
2 Tbsp garlic puree
2 Tbsp harissa paste
3 Tbsp curry powder
1/4 tsp allspice
1/8 tsp cayenne pepper
1 Tbsp honey
1 tsp fresh lemon juice
2 quarts vegetable stock
1. In a large pot, sauté the onions and carrots in the olive oil. Once soft, add spices and garlic puree.
2. Add the vegetable stock and let the soup come to a boil. Blend the soup together using an immersion blender (hand stick ), or blend the soup in batches, using a blender.
3. Once the soup is blended and smooth, add the honey and lemon juice. Cook on a low flame for an additional 20 minutes and add salt and pepper to taste.
4. To garnish, add coconut cream (or creme fraiche), basil oil, and micro greens (optional).