Name: Carrot-Coconut Soup with Harissa and Crispy Leeks
Cook time: 15 minutes
Total time: 40 minutes
Yield: 8 Servings
Ingredients: 3 tablespoons coconut oil; 1 pound carrots, peeled, chopped; 1 apple, peeled, cored, and chopped; 1 large onion, chopped; 2 medium leeks, white and pale-green parts only, 1 chopped, 1 thinly sliced; 2 garlic cloves, chopped; 1 tablespoon finely grated peeled ginger; Kosher salt, freshly ground pepper; 4 cups low-sodium vegetable or chicken broth; 1 13.5-oz. can unsweetened coconut milk; Harissa sauce (for serving; optional)

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Yossy Arefi

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 notes