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Carrot Ginger Bisque

Carrot Ginger Bisque - Tess Pennington - Ready

The creamy texture of this soup is so filling and the warming spices of ginger, cumin and curry will warm you up even on the coldest of days.

Carrot Ginger Bisque Ingredients:

*1/4 c. butter

*1 large onion, chopped

*4 c. vegetable stock

*1 c. coconut milk

*1 c. cashews *3 garlic cloves

*1 1/2 knobs of ginger, finely grated

*2 1/2 tsp. cumin

*1 tsp. curry

* 1 1/2 lb. carrots, chopped

*Dash of cayenne


Sour cream Instructions:

1. In a stock pot, melt butter and saute onions and garlic until soft.

2. .Add grated ginger and spices and stir well.

3. Next, add carrots and vegetable stock and cook until carrots have softened. This will take about 20 minutes.

4. Add coconut milk and cashews and cook 10 more minutes.

5. Allow soup to cool slightly and add to a food processor.

6. Process mixture until smooth.

7. Optional: top with sour cream and serve warm.

*Hint - if soup is too thick, add more vegetable stock to get the desired consistency.

Bravo Echo Out

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Keep in mind, when the stomach is "warmed" it feels full. The same think can be achieved with red pepper. These spices can be added to anything, even coffee. The real 'survival' ingredient is coconut milk. This powerhouse adds essential fats, which are predigested! And it is extremely filling!

Coconut milk and cream is not fattening in the normal sense since it is optimally used by the system. We are well stocked up on it and using it in soups and dishes is highly recommended!

Note: cashews are a thickening agent. They are also high in carbs and are known to be susceptible to mold as they require steam to extract as peanuts do so people with allergies should take…

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