Simple Ginger Carrot Bisque
Ingredients
Ginger Carrot Bisque
-
1
tablespoon
olive oil
-
1
medium
yellow onion, diced
-
½
cup
diced celery
-
1½
inch piece
ginger, minced
-
4
cups
vegetable stock
-
1¼
pounds
carrots, chopped
-
1
medium
russet potato, chopped
-
1½
teaspoons
mild curry powder
-
to taste
sea salt
Tahini Cream
-
¼
cup
tahini
-
⅓
cup
filtered water, plus extra if necessary
-
to taste
sea salt
-
½
teaspoon
ground turmeric
Instructions
- 1. Heat olive oil in a large pot over medium heat and sauté onion, celery, and ginger until the onion is tender.
- 2. Stir in vegetable stock, carrots, potato, and curry powder, then bring to a boil and season with salt.
- 3. Reduce heat to maintain a simmer and cook until the carrots are tender.
- 4. Blend the soup until smooth using an immersion blender or regular blender.
- 5. Return the soup to low heat and stir frequently until heated through.
- 6. In a small bowl, mix tahini, water, and salt until smooth, adding more water if needed.
- 7. Pour half of the tahini cream into the soup and stir to combine.
- 8. Mix the remaining tahini cream with turmeric and serve the soup hot, garnished with both tahini creams.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
7g
Sodium
400mg
Cholesterol
0mg
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