Carrot Tarragon Soup with Toasted Pine Nut Crumble

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •5 large carrots, peeled and sliced
• •4 cups vegetable broth
• •1 cup unsweetened coconut milk
• •1 tablespoon fresh tarragon, chopped
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 teaspoon ground nutmeg
• •1/3 cup pine nuts
• •1/2 cup bread crumbs
• •1 teaspoon olive oil (for crumble)

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot over medium heat.

2. 2

   Add the onion and garlic, cooking for 3-4 minutes until softened.

3. 3

   Stir in the carrots and cook for another 5 minutes.

4. 4

   Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until carrots are tender.

5. 5

   Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.

6. 6

   Stir in the coconut milk, tarragon, salt, pepper, and nutmeg. Heat through for an additional 5 minutes.

7. 7

   In a small pan, toast the pine nuts over medium heat until golden and fragrant, about 3 minutes.

8. 8

   Mix the toasted pine nuts with bread crumbs and 1 teaspoon of olive oil. Toast the mixture in the pan for 2-3 minutes, stirring occasionally, until golden.

9. 9

   Serve the soup hot, garnished with the toasted pine nut crumble on top.