Carrot and Pear Soup with Beet Coconut Cream & Dukkah Granola
All of the parts come seamlessly together to create a spectacular tasting and spectacular looking soup.
Cut off the dark green leaves of the leeks and cut each lengthwise. Thoroughly rinse the inside of the leeks to remove any grit. Drain and thinly slice crosswise.
Melt the oil in a pot over a medium heat. Add the leeks, and cook until the leeks are soft but not browned, adjusting the heat as needed.
Add the carrots, pears, bay leaf and water. Salt lightly. Bring to a boil then turn to a simmer and cook for 45 minutes until the carrots are completely soft.
While the soup is cooking, place the beets and coconut cream in a blender and puree until smooth. Scrape into a bowl and season with salt.
Remove the bay leaf. Puree the soup, either in batches with a blender or with an immersion blender until smooth. Add more liquid if the soup is too thick. Return to the pot and bring to a simmer. Season to taste.
Serve the soup, garnishing each bowl with the coconut beet cream and dukkah granola (recipes below).
Makes 6-8 servings