Coconut & Ras El Hanout Veggie Soup

A very easy but flavor-packed soup that can be easily made vegan.

Ingredients

• 3 tablespoons coconut oil

• 1 leek, halved lengthwise and sliced into ½-inch rounds

• 2 teaspoons kosher salt, divided

• 1 tablespoon ras el hanout

• 4 cloves garlic, thinly sliced

• 3 Thai bird’s eye chilis, thinly sliced

• 1 bell pepper, diced into ¾-inch pieces

• 2 carrots, sliced into ½-inch rounds

• 2 cups chicken stock (or vegetable stock)

• 2 tablespoons honey

• 1 can (15 oz) beans (e.g., white beans or chickpeas), drained and rinsed

• 1 can (14 oz) coconut milk

• Cooked rice mixed with quinoa, for serving

• Fresh lime juice, for finishing

• Minced fresh parsley, for finishing

Instructions
In a large pot, heat the coconut oil over medium heat. Add the sliced leek and 1 teaspoon of kosher salt. Sauté for 5 minutes, stirring occasionally.

Reduce the heat slightly and stir in the ras el hanout, sliced garlic, Thai chilis, and the remaining 1 teaspoon of kosher salt. Cook gently for 10 minutes, stirring often and being careful not to let the spices or garlic burn.

Add the bell pepper and carrots and sauté briefly. Pour in the chicken stock and bring to a simmer. Cook for 10 minutes, or until the carrots are just tender.

Stir in the honey, then add the beans and coconut milk. Simmer for 5 more minutes until everything is heated through and the flavors have melded.

I like to serve this soup over a mix of rice and quinoa, finished with a generous squeeze of fresh lime juice and a handful of minced parsley in each bowl.