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Creamy Plant-Based Carrot Ginger Bisque

Ingredients

  • 3 lbs baby carrots cut into small pieces
  • 6 cloves garlic use large cloves
  • 2 medium onions coarsley chop
  • 6 stalks celery cut into small pieces
  • 2 Tbsp fresh ginger minced
  • 2 tsp curry powder
  • 7 cups vegetable broth
  • 2 15 oz. cans coconut milk regular, not lite
  • 1 Tbsp hot sauce Cholula brand works well

Instructions

  1. Simmer the carrots, onions, celery, ginger, curry powder and garlic in the vegetable broth for 20-25 minutes, until carrots are soft.

  2. Allow to cool slightly, and then puree in blender, working in batches if needed.

  3. Return to heat and stir in coconut milk until well combined

  4. Season with sea salt and pepper to taste

  5. Serve, or , chill until cold. This soup thickens as it cools, so if serving as a cold dish you may want to add additional liquid.