Moroccan Carrot Soup

(Serves 4)


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).