Carrot Ginger Bisque
By: Valerie Fidan
Published: Wednesday, March 5, 2014 - 2:12pm

Ingredients




7-8 Carrots, peeled and sliced
1 Tomato
1 Medium Sweet Potato. peeled and sliced
1/2 Onion, chopped
4 Garlic cloves, diced
2 tablespoons grated fresh ginger
3 Cups water
1 cup coconut milk or almond milk
Salt, to taste
Garnish: Toasted Coconut Chips

Preparation

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.