Carrot and Coconut Bisque

Vegan Easter Feast

In preparation for my first Vegan Easter I spent some time today preparing for the festivities tomorrow. As a Vegan living in a house full of omnivores it’s great when I can prepare food that the whole gang will eat. My family has been great at making a few simple changes to allow me to partake in much of the fare. Using Earth Balance and egg-replacer and almond milk are a few of the simple tweaks that family members have done to help out with the Easter dinner menu.  I offered to make a delicious Carrot and Coconut Bisque for an appetizer that I know everyone will love. The recipe I have posted here was inspired by a recipe I found on vegangoodeats.com one of the many awesome Vegan food sites out there. I really loved his idea of using baby carrots for two reasons. First, they are already peeled and small enough not to have to chop. Second you buy them by weight so it’s really easy to buy the right amount! I changed it up a bit for my own tastes, and the recipe you see below is my updated version.

Carrot and Coconut Bisque Recipe

Ingredients:

3 pounds baby carrots

1 ½ large onions chopped

4 garlic cloves minced

½ teaspoon of fresh ginger minced

2 tablespoons olive oil

1 tablespoon curry powder

1 teaspoon ground cumin

½ teaspoon of ground cinnamon

½ teaspoon salt

½ teaspoon of white pepper [I]

4 cups (1 quart) low sodium vegetable broth

1 14oz can coconut milk

Juice of 2 blood oranges [II]

2 Tablespoons Maple Syrup

1 bunch of chives or green onions (optional)

Method: (see photos below)

  1. Heat oil in a stock pot over medium heat. Add onions and cook for approximately 10 minutes until golden and caramelized.
  2. Add the carrots and cook until slightly brown, then add in the garlic and ginger. Cook for about 2-3 more minutes stirring frequently.
  3. Add the curry, cumin, salt, pepper and cinnamon, stir.
  4. Add broth and bring to a boil. Reduce to simmer, covered for 20 minutes or until carrots pierce easily with a fork.
  5. Add coconut milk, blood orange juice and maple syrup and stir to combine. Let cool slightly and use an immersion blender to puree or transfer to a standing blender in small batches to blend. [IV]
  6. Sprinkle with chives or green onions before serving.
  7. This recipe is best done a day ahead of time for full flavour effect, and what could be better than checking one thing off the to do list before the big day!

Notes:

I.  Black pepper is fine as well, it will just be visible in the brightly coloured bisque

II.  Blood oranges are perfect because of their intense flavour and color, if they are not available, you can use any type of orange.

III.  A few ingredients are not show in the photos as I was tweaked as I went along. The written recipe should be followed vs. the photos.

IV.  Never fill a blender to top with hot liquid and blend, the steam can cause explosions.


  • Ingredients all ready to go!

  • Olive oil in the pan is ready to go when a few sprinkles of water from your fingers sizzle and pop.

  • Onions caramelized and ready for next step.

  • Add carrots and cook until they start to lightly brown

  • Add broth, boil and simmer, covered.

  • Just after coconut milk, orange juice and maple syrup are added.

  • All blended up!

  • The Final Product.

Enjoy!

Leslie

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