Spiced Carrot Soup with Savory Sesame Granola
Recipe: https://recipestripper.com/recipes/b7e024c2-3836-4c09-a4b5-3400094ceb5e
Original source: https://www.countryliving.com/food-drinks/a42436125/spiced-carrot-soup-recipe/

This sweet, rich soup is a delicious appetizer or light dinner!
Yield: 6 serving(s)
Prep time: PT30M
Cook time: PT0S
Total time: PT50M

Ingredients
- 1 large egg white, beaten until foamy
- 2 tbsp. pure honey
- 2 tbsp. olive oil
- 1 1/2 tsp. smoked paprika
- 1 1/2 tsp. kosher salt
- 1 c. raw cashews
- 1 c. unsweetened coconut chips
- 3 tbsp. raw sesame seeds
- 3 tbsp. black sesame seeds
- 2 lb. carrots, chopped
- 1 large onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tbsp. chopped fresh ginger
- 3 cloves garlic, chopped
- 2 tsp. curry powder
- 6 c. vegetable stock
- 1 (13.66-ounce) can unsweetened coconut milk
- 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.