Carrot and Pear Soup with Beet Coconut Cream & Dukkah Granola | Goodly Foods Society

Ingredients

• 4 large leeks
• 2 lbs (1 kg) small, tender carrots, peeled, trimmed and thinly sliced
• 2 ripe pears, peeled, cored and chopped
• 4 Tbsp (60 mL) extra-virgin olive oil
• 1 bay leaf
• 8 cups (2 L) water
• Sea salt and freshly ground black pepper
• 1 cup (250 mL) canned or tetra pack unsweetened coconut cream
• 1/2 cup (125 mL) shredded beets