Carrot Ginger Bisque

Name: Carrot Ginger Bisque
Ingredients: 8 carrots peeled and sliced; 1 tomato; 1 sweet potato Medium, . peeled and sliced; 1/2 onion chopped; 4 garlic cloves diced; 2 tablespoons fresh ginger grated; 3 cups water; 1 cup coconut milk or almond milk; salt to taste; coconut chips Garnish: Toasted

10 ingredients

3 steps

Ingredients

8 carrots peeled and sliced
1 tomato
1 sweet potato Medium, . peeled and sliced
1/2 onion chopped
4 garlic cloves diced
2 tablespoons fresh ginger grated
3 cups water
1 cup coconut milk or almond milk
salt to taste
coconut chips Garnish: Toasted

Directions

1

Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender. Add in the tomato, followed by sweet potato, carrots, ginger, and curry; cook 2 minutes. Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
2

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
3

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.