Carrot, Ginger and Coconut Bisque

Silky, bright and warming: sweet carrots simmered with fresh ginger and gentle spices, blended smooth with coconut milk and finished with lime.

Makes about 3 quarts (6–8 servings) · Prep 20 min · Cook about 35 min

Ingredients

• 6 tablespoons butter

• 1½ medium onions, roughly chopped

• 1¾ lbs carrots, peeled and cut into ½-inch coins

• 1½ tablespoons freshly grated ginger

• 2½ teaspoons salt, or to taste

• ½ teaspoon black pepper

• 2½ teaspoons ground cumin, or to taste

• 1¼ teaspoons ground turmeric, or to taste

• 1¼ teaspoons ground coriander, or to taste

• 2½ teaspoons coconut sugar, or to taste

• ½ teaspoon cayenne pepper (use less for a milder soup)

• 3¼ cups vegetable stock

• About 2⅓ cups unsweetened coconut milk (one 13.5 oz can plus ¾ cup)

• 2½ tablespoons fresh lime juice

Instructions

1. Melt the butter in a heavy pot over medium heat until the foam subsides. Add the onions, sprinkle with a little of the salt, and stir to coat.

2. Add the carrots, fresh ginger and all of the spices and sugar. Stir and cook until the vegetables begin to soften, about 10 minutes.

3. Add the stock; it should just cover the vegetables. Bring to a boil over high heat, then reduce to medium and cook until the carrots are completely tender, 15–20 minutes.

4. Purée until smooth with an immersion blender, or let it cool slightly and blend in batches in a blender or food processor.

5. Stir in enough coconut milk to reach the consistency you like, adding a little more stock or water if needed. Season with the remaining salt and the lime juice to taste.

Notes

• Spices are listed “to taste”: start with these amounts and adjust after blending.

• Keeps 4 days in the fridge and freezes well for up to 3 months.

Scaled for home kitchens from our 30-quart community kitchen batch.