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Sweet & Spicy Carrot Bisque

Posted Mar 10 2011 12:00am

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.

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