Carrot Coconut Milk Soup with Ras el Hanout

This complex, creamy soup can be thinned by replacing one of the cans of coconut milk, with broth.

Source: Dor Mullen


2 tablespoons
Ras el Hanout (see link below for recipe)
3 tablespoons
coconut oil or preferred fat
1 teaspoon
onion (chopped)
carrots (peeled and chopped)
2 cans
full fat coconut milk
1 1⁄2 quart
preferred broth (bone broth or vegan)
lime (juiced)
inches of ginger root (peeled and chopped)
1 cup
salt and pepper (to taste)
cilantro (or parsely to garnish)

Additional Notes

Ras el Hanout recipe can be found here.


Place the Ras el Hanout and oil in a soup pot and heat while stirring constantly for about 30 seconds or until aromatics are released. Do not let it smoke. Add the salt and onions and sweat them on low heat, about 15 minutes, stirring occasionally. Add chopped carrots and cook on medium heat for 10 minutes stirring occasionally. Add 1 quart of broth and simmer until carrots are soft, about 20 minutes.

Place one can of coconut milk in the blender. Add half the simmered carrots without the broth and process. Being super careful not to overfill, puree the remaining carrots in 2 or more batches as necessary, using the second can of coconut milk. Return pureed carrots to the pot with the broth, adding as much additional broth as needed for desired consistency.

In the still-messy blender, puree the ginger with juice of ½ lime and the water. Mix the ginger puree into the soup. Just barely reheat before serving being careful not to bring to a boil again. Balance the flavor with the remaining lime juice, salt and pepper. Serve with a garnish of cilantro or parsely.  (Recipe♦240)

Dietary Preferences: