Carrot-Coconut Soup with Harissa and Crispy Leeks

• 3 tablespoons coconut oil
• 1 pound carrots, peeled, chopped
• 1 apple, peeled, cored, and chopped
• 1 large onion, chopped
• 2 medium leeks, white and pale-green parts only, 1 chopped, 1 thinly sliced
• 2 garlic cloves, chopped
• 1 tablespoon finely grated peeled ginger

Kosher salt, freshly ground pepper

• 4 cups low-sodium vegetable or chicken broth
• 1 13.5-oz. can unsweetened coconut milk

Harissa sauce (for serving; optional)

1. Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high heat. Add carrots, apple, onion, chopped leek, garlic, and ginger, season with salt and pepper, and cook, stirring often, until vegetables are beginning to soften, 5–7 minutes. Add broth, coconut milk, and 1 cup water. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 20–25 minutes; let cool slightly. Working in batches, puree soup in a blender until smooth.
2. Heat remaining 2 Tbsp. oil in a small skillet over medium-high heat. Add sliced leek and cook, stirring often, until golden and crisp, about 5 minutes. Transfer to paper towels to drain; season with salt.
3. Serve soup topped with harissa and crispy leeks.