Carrot Soup with Tangled Collard Greens and Dukkah
This carrot soup with coconut-laced collard greens and a crunchy nutty spice blend topping is a healthy bowl of big flavor!
Yield: 4 servings
Ingredients
1 tbsp olive oil
1 onion, thinly sliced
1¼ lb carrots, scrubbed and thinly sliced
1 tbsp grated ginger
1 tsp ground cumin
sea salt
1 bunch collard greens
1 tbsp coconut oil
juice of ½ lime
Instructions
Heat the olive oil in a large pot over medium heat. add the onion, carrots, ginger, cumin and 1 tsp salt. Cook, stirring frequently, about 6 minutes. Add 4 cups of water and bring to a boil. Lower to a simmer, and cook, covered for about 20 minutes, or until vegetables are tender.
While the soup is cooking, remove the collard leaves from the stems. Roll them up and then cut them into thin strips. Put the strips in a second pot with ½ cup water and a pinch of salt. Steam until tender, about 4-5 minutes. Drain and toss with the coconut butter and lime juice. Season with salt to taste.
When the soup is ready, puree it until smooth. Season to taste with salt. Serve topped with collard greens and a sprinkle of Dukkah.