Apr 24, 2013
Vegan Carrot Ginger Bisque
Okay, I know it’s rude to blow your own horn but… WHOA! This soup is A-MA-ZING. I wowed myself yesterday with this gem. Minimal ingredients…maximal taste. It’s really thick—could pass for a purée. Creamy… sooo creamy. I could not stop eating it! Oh yeah, and the color… those photos are not enhanced to make the soup look brighter. It was a gorgeous, vivid yellow-orange. The gingered onions on the top complete the flavor profile of this dish. I really hope you will try it and let me know what you think!
- 2 pounds carrots (see notes)
- ½ cup raw cashews
- 3 cups water
- 1 large piece of ginger, about 2″ or so (see photo)
- ¼ cup Mirin (Japanese rice wine)
- Chop the carrots into about 1″ pieces and steam until tender.
- While the carrots are cooking, place the cashews and ½ cup of the water into a high powered blender and blend until smooth.
- When the carrots are tender, add them and the remaining water to the blender with the cashew mixture. Blend until smooth (I’m sorry but if you don’t have a good blender, you may have difficulty achieving the proper smooth texture, as the mixture is super thick).
- Transfer to a pot and add the Mirin. Simmer about 10 minutes to let the alcohol cook off.
- Serve topped with the gingered onions (recipe below) and some freshly grated nutmeg.
~ for the gingered onions
- 1 large onion, chopped
- 1 TBS freshly grated ginger
- 1 tsp date sugar or other minimally processed sweetener such as coconut sugar
- water as needed
- Water sauté the onion until soft.
- Add the sugar and ginger and sauté about 5 more minutes.
As a side note or a P.S. to my note, I saw an alarming post on Facebook not long ago about baby carrots allegedly being soaked in chlorine prior to packaging. This is a distortion of the truth. They are actually rinsed in water which contains 4 parts per million chlorine. This is an industry standard in order to keep the process sanitary and avoid the possibility of e-coli. Check out this great article by Lisa Leake of 100 Days of Real Food: The Truth About Baby Carrots.