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Coconut Carrot Soup with Leeks

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. From: Bon Appetit SERVES 8

3 tablespoons coconut oil
1 pound carrots, chopped
1 medium apple, peeled, cored, chopped
1 large onion, chopped
2 leeks, 1 chopped, 1 julienned
2 garlic cloves, chopped
1 tablespoon finely grated ginger
1 13-oz. can coconut milk
4 cup sreduced sodium vegetable or chicken broth
Harissa, for serving (optional)

Heat 1 Tbsp. coconut oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add carrots, apple, onion, chopped leek, garlic, and ginger, and season with salt and pepper. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Stir in coconut milk, broth, 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, transfer soup to a blender and puree until smooth.

Heat remaining 2 Tbsp. coconut oil in a small skillet over medium high heat. Add julienned leek and cook, stirring often, until golden and crisp, about 5 minutes. Transfer to a paper towel-lined plate and season with salt.

Serve soup topped with harissa and crispy leeks.