• October 31st, 2008
• 2 Comments

Ginger-Carrot Bisque
5-6 servings

1/2 tablespoon butter
1/2 large onion, diced
5 carrots, diced
2 stalks celery, diced
1 teaspoons garlic cloves, minced
2 tablespoons ginger, peeled and grated
2 tablespoons honey
6 cups water
1/2 cup coconut milk
1/8 teaspoon cayenne
salt & white pepper to taste

Melt the butter in a large pot and saute the onions, carrots, celery & garlic until soft. Add the grated ginger and cook until fragrant. Add the water & honey and bring to a boil. Reduce heat to a simmer and cook until carrots are thoroughly cooked.
Remove pot from heat and let soup cool slightly. Using your food processor or blender, puree soup until smooth, no large chunks!*
Return soup to the pot and bring to a simmer. Add coconut milk (feel free to add more if you want a creamier soup!), cayenne pepper, salt & pepper to taste. Enjoy!

*For a smoother texture pour your soup through a fine sieve after processing.

1. Mary - August 5, 2009

   The Carrot Ginger Bisque looks great. What is the correct qty of ginger to use? It says, “2 tablespoons cup ginger, peeled and grated”.

   Thanks!
   Mary
   • jake - March 18, 2010

     Fixed, thanks!