Well let's just hope this is not my only post this year. I will try....that's all I can offer. In my head I plan out my blog all the time. Its getting on here to actually do it that's the hard part, but I want to share all my food love with everyone I know. So I will give it another go.
First off.
Sweet & Spicy Carrot Bisque
Amazing! It has one crazy ingredient that I would never have thought to add. BUT, it works. It really does. Its vegan, It tastes oh so good, and I loved it.
The Recipe is from last years Vegetarian Times Chefs' Challenge
- 1 Tbs. canola oil
- 1 medium yellow onion, diced (1 cup)
- 1 tsp. plus 1 pinch salt
- 2 Tbs. minced fresh ginger
- 1 Tbs. curry powder
- 1 pinch cayenne pepper
- 4 large carrots, peeled and cut into ¼-inch rounds (4 cups)
- 1 ripe banana, peeled and sliced
- 1 13.5-oz. can light coconut milk, divided
- 2 ½ Tbs. lime juice
1. Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1 to 2 minutes, or until fragrant. Add curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.
2. Add carrots, banana, 1 tsp. salt, and 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.
3. Purée soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice.
4. Simmer remaining 3/4 cup coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half.
5. Ladle soup in bowls, and swirl 11/2 Tbs. coconut milk reduction into each serving.
