Saffron Seafood Bisque

1 lb medium shrimp, peeled and deveined
12 oz. salmon, cut into small pieces

14 fl oz pure coconut cream

2 tablespoons red curry paste

1 teaspoon saffron threads

1 tablespoon lemongrass paste

1 lime, juice

1 shallots, chopped

Sea salt and black pepper to taste

On medium to high heat, bring coconut cream, saffron, shallots, lemongrass paste, lime juice, and red curry paste to a boil. Add salmon and shrimp. Simmer for 6 minutes. Season with salt and black pepper to taste.

Serve hot over a bowl of rice, quinoa, or noodles.

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.