NOT-TOO-SPICY CARROT SOUP

What's with me and carrots this month? I thought I had learned my lesson a couple of weeks ago when I bought a bunch of carrots online, forgetting that I already had a drawerful in my fridge. But when life gives you lemons, you make lemonade, right? Well, I got carrots, so I made carrot cake. And then, forgetting about the new carrots I now had in my fridge, I went and did it again. This time in person at our best supermarket. I was so excited to actually be OUT, surrounded by all that gorgeous produce, that I overloaded the trolley and I included ....8 beautiful Australian carrots. But, on the upside, if I hadn't done that, I wouldn't have made this, and believe me, this soup is to die for. You can adjust the spiciness which comes from the addition of harissa, a Tunisian hot chilli pepper paste I happened to have in my fridge, but don't leave it out altogether. It's so good! Or use a local chilli paste if you can't get your hands on the North African one.

INGREDIENTS

2 tbsps olive oil

1 yellow onion, thinly sliced

2 cloves garlic, crushed

900g (about 8 medium size) carrots, top and tailed, peeled, and sliced

1 litre chicken stock or vegetable stock

extra cup water

6 cloves

10 kaffir lime leaves

3 tsp harissa (or other chilli paste)

250ml coconut milk

sea salt to taste ( I didn't add any)

handful toasted pumpkin seeds to garnish

METHOD

Preheat oven to 180C (350F)

Place pumpkin seeds on baking sheet and toast for about 10 minutes.

Remove from oven and set side.

In a large heavy saucepan, warm olive oil, add onions and cook for about 10 minutes or until soft and browned in places.

Add garlic and cook for another minute or so.

Add chopped carrots, toss them in the onion-y, garlic-y oil and add stock and water.

Add cloves and kaffir lime leaves.

Bring to the boil and then partially cover the pan and reduce heat to simmer the broth for about half an hour.

Remove cloves and kaffir lime leaves and let cool a bit.

Puree the soup with a stick blender or in a blender.

Return soup to pan, stir in harissa (or your favourite chilli paste) and coconut milk.

Warm through and serve with toasted pumpkin seeds scattered over the top..

I also served ours with slices of warm olive bread. Heaven.