Coconut Ginger Carrot BisqueRecipe Blog Post
1 ½ tablespoons Unflavored EVOO
1 large yellow onion, chopped
2 tablespoons ginger paste or minced ginger
4-5 cloves garlic, minced
1 ½ lb carrots, chopped
1 ½ teaspoons ground turmeric
3-4 teaspoons Sambal Oleak / Thai Chili Sauce /Sriracha (or to taste)
4 cups vegetable stock
1 can (15 oz) unsweetened coconut milk
1 tablespoon lime juice (from ½ a lime)
Salt and pepper to taste
Chopped, toasted peanuts or cashew nuts
Drizzle of Crème Fraiche or Coconut Cream (optional)
Heat the EVOO in a soup pot over medium heat. Add the chopped onions and sauté until translucent and soft (about 4 minutes). Add the ginger and garlic and continue sautéing until fragrant (another 2-3 minutes).
Add the carrots, turmeric and stock to the pot. Bring to a boil and then reduce the heat and simmer, covered, for 15-18 minutes until the carrots are tender.
Blend the soup in batches in a blender or food processor and return to a clean pot. Add the coconut milk, lime juice and sambal (to taste). Season with salt and fresh cracked pepper.
Serve with toppings of chopped cilantro, chopped toasted nuts and a drizzle of crème fraiche (if using)
Total Time: 30 minutes
Categories: Soups & Salads, Appetizer, Light Lunch, Vegan, Vegetarian, Gluten Free, Dairy Free, Coconut Ginger, Carrot Bisque, Turmeric, Sambal Oleak, Coconut Milk, Peanuts, Cashew Nuts, Warming, Winter Soup, Fall Flavors,