Meatless Monday: Sweet Carrot Ginger Bisque
If you are anything like me you are craving soup 24/7 in this cold winter weather. My favorite type of soup for this season is something thick and chunky or a velvety pureed soup. That’s what you got here and since it uses almond milk instead of cream, you’ve got a low-fat, divine creamy soup. I don’t have a photo because all my photos from the cookbook are on a hard-drive at home and I’m in Portland right now (which I’m loving!!).
Sweet Carrot Ginger Bisque
(makes 5 to 7 servings)
Carrots are jammed packed with vitamin A and beta-carotene, making them excellent veggies for vision and to protect against cancers. And since they are naturally sweet carrots are great at regulating blood sugar. The oil is optionally, so feel free to leave it out if you want to reduce the fat.
1 tablespoon coconut oil or 1/2 cup water
3 cups sliced carrots (about 4 carrots)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
4+ cups filtered water
2 cups unsweetened almond milk (rice or soy milk can be used)
2 tablespoons brown rice syrup
2 tablespoons ginger juice* (optional)
2 tablespoons nutritional yeast
Pinch of cayenne (optional) and black pepper
Sea salt, to taste
Fresh herbs, for garnish
Heat oil or water in medium stockpot over medium heat. Add carrots and sauté for 5 minutes. Add spices and sauté for 3 more minutes. Stir in water and almond milk and bring to a boil. Simmer covered until carrots are soft, about 15 minutes.
Let cool slightly then puree with an emersion blender or in a blender. Return to pot. Stir in the rest of ingredients and season with sea salt to taste. Cook for 5 more minutes over low flame or until hot. Serve immediately garnished with fresh herbs.
* chef note: To make ginger juice, grate a 2 inch piece of ginger with a zester or Japanese ceramic grated, then squeeze out the juice.
What are your favorite winter soups?