Friday, December 16, 2011

Carrot Ginger Bisque

4 cups vegetable broth
3 cups carrots, diced into small pieces
1 large white onion, chopped
1 tablespoon fresh ginger, minced
1 tablespoon yellow curry powder
1 teaspoon nutmeg
1/4 cup fresh cream (if you prefer, use greek style plain yogurt or coconut cream)
sea salt and black pepper
2 tablespoons extra virgin olive oil

In a large soup pot on medium heat, add olive oil when hot add onions, curry powder, carrots, and fresh ginger and saute until onions and carrots are soft. Add broth and lower temperature to medium low and simmer (not boil) for one hour. 

Blend to a smooth consistency, add cream and nutmeg. Serve hot.

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