A rich, smooth and creamy soup with aromatic dukkah sprinkle. Coconut cream gives a slightly tropical flavor, with carrot providing natural sweetness and color.
Add the olive oil to a large saucepan or stock pot over a medium heat
Add the onion and garlic, stir as they soften
Add the carrots, beans, stock, salt and pepper
Simmer, partially covered, until the carrots are completely soft, about 40 minutes
Use an immersion blender to blend until completely smooth and creamy
Stir the coconut cream into the soup
Taste the soup and add more salt and pepper if required
Make the dukkah: place the sesame seeds, coriander seeds and cumin seeds into a dry frying pan and toast until fragrant. Add the hazelnuts, toasted seeds, salt and pepper into a food processor and pulse until a crumbly texture forms, with some larger pieces of hazelnut, and some powdery bits
Sprinkle the dukkah over the soup before serving
6 servings * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.