1. Prepare Veggies

   Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

   • 8 , peeled, chopped Carrots
   • 1 , diced Yellow Onion
   • 8 , peeled Garlic Cloves
2. Simmer Soup

   In a medium to large pot, sauté onions, garlic and half the harissa in oil over medium heat for 2 minutes. Add remaining harissa and carrots. Stir to combine then add stock. Simmer for 15 minutes or until carrots are fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 2 Tbsp Harissa Spice Mix
   • 6 cups Vegetable Stock
3. Prepare Thai Peanut Sauce

   Place all ingredients into a bowl. Whisk together well until smooth and combined.

   • 1/2 , juiced Lime
   • 1/3 cup Unsweetened Smooth Peanut Butter
   • 2 Tbsp Canned Coconut Milk
   • 1 Tbsp Water
   • 1 Tbsp Soy Sauce
   • 3/4 tsp Fish Sauce
   • 3/4 tsp Sriracha Sauce
   • 1/4 tsp Ground Garlic
   • 3/4 tsp , grated Ginger
   • 1 Tbsp , stems removed, chopped Fresh Cilantro Leaf
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Ladle soup into bowls and serve with topping. Garnish with reserved carrot tops, freshly cracked black pepper and olive oil, if desired.

   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	430 kcal
Total Fat	24 g	30%
Total Saturated Fat	6 g	29%
Unsaturated Fat	18 g
Low Cholesterol	10 mg	4%
Sodium	1170 mg	50%
Total Carbohydrate	40 g	14%
Fiber Total Dietary	8 g	27%
Sugars Total	17 g
Protein	17 g	34%
Vitamin C	17 mg	20%

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	Amount per serving	Daily value percentage
Calcium Ca	107 mg	8%
Iron Fe	3 mg	15%
Potassium K	1150 mg	25%
Vitamin E	5.5 mg	35%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.5 mg	40%
Niacin	10.5 mg	70%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.7 mg	45%
Folate (B9)	74 µg	20%

By Innit Culinary Team