Vegan Carrot-Ginger Soup

1. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add carrots and onion; cover and cook until softened, about 4 minutes. Add garlic, ginger, cumin and coriander. Cook, uncovered and stirring constantly, until fragrant, about 1 minute. Stir in carrot juice (or broth), harissa and salt; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots are tender, about 20 minutes.

2. Meanwhile, stir almonds, cilantro and lime zest together in a small bowl.

3. Transfer the soup to a blender. Secure the lid on the blender, remove the center piece and cover the opening with a clean towel. Start the blender, then with the blender running, drizzle in 2 tablespoons oil. Process until smooth, about 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth, about 1 minute. Use caution when blending hot liquids.) Stir in lime juice.

4. Ladle the soup into 8 bowls and sprinkle with the almond mixture. Drizzle with the remaining 1 tablespoon oil. Serve immediately.

Tips

Tip: For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.