Carrot Bisque
Soups are so nourishing and warming and can be cooked in bulk…perfect for quick lunches and dinners during the week. Coconut carrot bisque is one of my favorite soups. It is rich and creamy from the coconut milk, slightly sweet from the carrots and just enough spice from the curry. It is perfect with a side of fluffy basmati rice and a crunchy salad of cucumber, celery and peppers tossed in white balsamic, olive oil, a piece of smashed garlic and salt and pepper.
- 3 pounds carrots, small dice
- 1 large onion chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1/2 tsp salt
- dash of pepper
- 3 cups of vegetable broth
- 1 can coconut milk
- 1 tbsp maple syrup
Directions:
In a stockpot, cook the carrots and onion for 15 minutes (or fork tender) cover and stir occasionally.
Add the garlic, curry, salt and pepper saute for another minute Add the vegetable broth, cover and bring to a boil. Simmer on low for 10-15 minutes or until carrots are tender.
Add the coconut milk and bring to a low boil. Using a blender
puree soup. Add the maple syrup. Season to taste.
Don't forget to give thanks for your nourishing meal, download our free printable collection of meal blessings here.
