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!

Ingredients:

  • 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)
(I’m not kidding. Look at that short list of ingredients! How can there be so much flavor in this simplest of soups? Actually, I think the taste fairies came and did something to it. I swear.)

 photo fairy-cartoon-with-wand_zpsa4a5cc42.gif


Directions:
  1. Chop the carrots into about 1″ pieces and steam until tender.
  2. While the carrots are cooking, place the cashews and ½ cup of the water into a high powered blender and blend until smooth.
  3. 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).
  4. Transfer to a pot and add the Mirin. Simmer about 10 minutes to let the alcohol cook off.
  5. Serve topped with the gingered onions (recipe below) and some freshly grated nutmeg.
ginger

      ~ for the gingered onions

Ingredients:

  • 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


Directions:

  1. Water sauté the onion until soft. 
  2. Add the sugar and ginger and sauté about 5 more minutes.
Helyn’s Notes: A very important point regarding this recipe: The carrots MUST be fresh. Don’t use old carrots that have been hanging around in your crisper for weeks, sprouting roots. Since they are the main component in the dish, if you use old carrots you could wind up with MUCH less than satisfactory results. Sometimes it’s hard to find fresh carrots in the supermarket. You know, they put them in bags with orange pinstripes to make them look better. On my last trip to the store I knew I was going to make this and could not find a decent bag of carrots. But I did find a 2-pound bag of mini-carrots that were super fresh! They worked great. 

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.
Serves 4 as an appetizer, 2 as a main dish… or one if you’re me! 
Healthy trails,

2 responses to “Vegan Carrot Ginger Bisque”

  1. Jill says:

    Hi Helyn, I notice that many of your recipes (or at least the ones I choose to make) have cashews in them. I love how cashews create that smooth, creamy texture, but I'm concerned about how Dr. Fuhrman says not to ingest too many nuts. How do you weigh in on this?

  2. Helyn says:

    Hi Jill, that is a great question! Since I consume almost no other fats in my diet (no dairy, no meat and almost no processed oils), I don't find that the amounts that I use in my recipes are of concern. This recipe, for example has 1/2 cup cashews which is about 2 oz. But it serves 4, so one serving would contain 1/2 oz. Dr. Fuhrman says to not eat more than 2 oz. per day (that's an average– if you're very active it could be more). But if I eat something that has a lot of nuts, then I back off on using nuts and seeds the remainder of the day. All that said, since you are on the 6-week plan it's important that you monitor your nut and seed intake perhaps more than I do right now. Make sure you have a big salad each day and soups are really great for that time period.

    I think once you are done with the 6-week plan and are at or approaching your ideal weight, you just have to judge for yourself how much nut/seed intake is right for you based on your activity level and whether or not you are wanting to lose more weight. I am still losing so I think I'm okay with what I've been doing.

    I hope that long-winded answer helps! 🙂

    P.S. Have you seen my post called "Oh, Nuts!" ? Great video of Dr. Fuhrman there where he talks all about nuts!

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