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Clean recipe · countryliving.com

Spiced Carrot Soup with Savory Sesame Granola

This sweet, rich soup is a delicious appetizer or light dinner!

Original recipe: countryliving.com

Yield:
6 servings
Prep:
30 min
Cook:
0 sec
Total:
50 min
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Ingredients

  1. 1 large egg white, beaten until foamy
  2. 2 tbsp. pure honey
  3. 2 tbsp. olive oil
  4. 1 1/2 tsp. smoked paprika
  5. 1 1/2 tsp. kosher salt
  6. 1 c. raw cashews
  7. 1 c. unsweetened coconut chips
  8. 3 tbsp. raw sesame seeds
  9. 3 tbsp. black sesame seeds
  10. 2 lb. carrots, chopped
  11. 1 large onion, chopped
  12. Kosher salt and freshly ground black pepper
  13. 2 tbsp. chopped fresh ginger
  14. 3 cloves garlic, chopped
  15. 2 tsp. curry powder
  16. 6 c. vegetable stock
  17. 1 (13.66-ounce) can unsweetened coconut milk
  18. 1/2 c. uncooked long grain white rice

Instructions

  1. Make Savory Sesame Granola: Preheat oven to 325°F. Stir together egg white, honey, olive oil, smoked paprika, and kosher salt in a bowl. Stir in cashews, coconut chips, and both sesame seeds. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 18 to 20 minutes. Cool on baking sheet. (Makes about 3 1/2 cups.)
  2. Make Soup: Heat oil in a large Dutch oven or pot over medium heat. Add carrots and onion. Season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 11 to 13 minutes. Stir in ginger, garlic, and curry powder; cook, stirring, 1 minute.
  3. Stir in stock and coconut milk. Bring mixture to a boil. Stir in rice. Reduce heat and simmer, stirring occasionally, just until rice is cooked through, 18 to 20 minutes; cool slightly. Puree, in batches if necessary, on medium speed until smooth. Season with salt and pepper. Serve with Savory Sesame Granola alongside.