Curried Carrot Bisque.

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This is truly a soup for company, y’all.

Although, I didn’t know I was going to have company yesterday when I made it.  I merely made it because I wanted to get rid of this nasty Seasonal Affective Disorder that’s been lingering for days.

But sometimes if you build it, it will come.  If you make delicious food, people will come to your house for dinner.

We have these wonderful neighbors and close friends who came over impromptu for dinner, and the soup was a hit!

It’s creamy, spicy, warming, and loaded with the vitamins needed to bring you out of a deep winter funk.

I have been tragically depressed for days, and I felt a ton better after eating this soup.

Or maybe it was the lovely dinner guests?

Here’s the recipe!!!

CURRIED CARROT BISQUE

In a stock pot or Dutch oven (ideal), add 1-2 tablespoons coconut oil.  Roughly chop and drop the following:

  • 1 yellow onion
  • 2-3 garlic cloves
  • any other root vegetables you like ~ I had fennel, but potatoes, white or sweet, parsnips, cauliflower, etc. ~ they all would work.
  • 1 entire bag of carrots, chopped ~ I used organic.  They’re brighter in flavor, and you don’t have to shave off the outer layer.
  • Add 1/2 cup raw cashews to thicken the soup (optional)

Cook for around 5 minutes, to soften the veggies.

Add the seasonings:

  • 1 tablespoon curry powder
  • 1 tablespoon garam masala (optional)
  • 1 tablespoon turmeric (so good for you!!!)
  • 1 red chili, stem and seeds removed (keep it whole so you can remove it if it gets too hot)
  • 1-3 tablespoons honey
  • the chopped stems of cilantro (save the leaves for topping)
  • salt and pepper to taste

Pour in a box of broth.  I had some bone broth, and added another 2 cups of water.  Your choice what to do here.  Just make sure the liquid covers the veggies with an extra inch on top.  You can always add more water as it cooks, if you need.

Bring to a boil, then reduce heat to low, cover and simmer for at least 30 minutes.

Stir in a can of coconut milk (I only had coconut milk powder ~ it also works well).

Allow to cool slightly before blending.  Remove your chili if you don’t want it too spicy!

You probably already know this, but when you blend hot things, open up the little part of your blender lid, then put a kitchen towel over it, allowing the steam to escape every once in a while.  That keeps it from exploding.

Pour back into the pot and keep warm until you serve!

Top with chopped cilantro leaves, or a topping made of pepitas, raisins, cilantro and chili powder.  Not necessary, but oh-so-good.

 

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