Receta Sweet & Spicy Carrot Bisque
Sweet & Spicy Carrot Bisque
I love soups that have layers of complex flavors. Where, in every bite, you taste multiple ingredients with bursts of sweetness and spice. It’s the sort of soup you’d expect a good chef to make, creating the flavors from the bottom up with wonderful innovative ingredients. Little did I know, when I decided to try this Sweet & Spicy Carrot Bisque recipe from VegetarianTimes Magazine, that I’d be creating that exact soup masterpiece. This might have been the best soup I’ve ever made – and it’s all thanks to my monthly subscription to Vegetarian Times.
The Ingredients
- The secret ingredients are really the banana, coconut milk, ginger and lime in this dish. And here is the detailed list of ingredients:
- 1 Tbsp EVOO
- 1 medium yellow onion, diced
- 1 tsp + 1 pinch of salt
- 2 Tbsp minced fresh ginger
- 1 Tbsp curry powder
- 1/8 tsp cayenne pepper
- 4 cups of peeled, sliced carrots
- 1 ripe banana, peeled and sliced
- 1 15oz can light coconut milk
- 2.5 Tbsp lime juice
Directions
Step 1: Heat oil in a saucepan over medium heat. Add onion and a pinch of salt, saute 5 min until onion is soft. Stir in ginger, cook 1-2 min. Add curry powder, cayenne and 1/4 cup water. Cook 1-2 min, stirring to coat onion & ginger with curry mixture.
When the onion is fully coated it looks like this:
Step 2: Add carrots, banana, 1 tsp salt and 4 cups water and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are soft enough to be pierced with a fork.
Step 3: Puree soup using an immersion blender or in batches using a regular blender. Return soup to pot and stir in 1 cup light coconut milk and lime juice.
After stirring in the coconut milk, the soup will look like this:
So creamy and delicious, and I loved how vibrant the color was!
Step 4: Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half. Ladle soup into bowls, and swirl 1.5 Tbsp coconut milk reduction into each serving
I thought the swirls made the soup look really pretty. I served this soup with my baked pita chips & masala lentil dip – it was the perfect complement to this sweet and spicy soup. All in all, it made for a wonderful, warming dinner.