nutritional information

Per 1 1/2-cup serving:

  • Calories: 225
  • Protein: 3
  • Total Fat: 13
  • Saturated Fat: 6
  • Carbohydrates: 27
  • Cholesterol: 0
  • Sodium: 716
  • Fiber: 6
  • Sugar: 12
Vegan Gluten-Free

Sweet & Spicy Carrot Bisque

Sweet & Spicy Carrot Bisque

Serves 4

This recipe, created by Aylene Lambert, won Best Soup in VT's 2011 Chef Challenge. Lambert got the idea for this soup while trekking across England with her husband. "We were at this lodge in the middle of nowhere, expecting pretty basic English food," she says. "Instead, they had the most incredible vegetarian banana curry. The next day we had so much energy for hiking." On a cold winter night back in New York, Aylene used the same banana flavor to make a velvety carrot bisque.
  • 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.

January/February 2011 p.74

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comments

This definitely needs less curry powder, maybe it is a misprint 1 Tbs is too much. I also originally doubled the amount of carrots, then I had to triple the amount because I ended up having to make additional carrots and spoon in the already mashed curry, banana, carrot mix, doing that made this good. I would advise not using the amount of curry powder and adding the curry powder following the puree step and tasting following small additions.

Tanya - 2012-01-02 22:18:32

I just made this recipe and I thought it was delicious! It is lightly sweet, spicy and very creamy. For those who found the curry flavor overpowering I recommend mixing up your own blend vs buying a commercial spice: 2 TBS cumin 2 TBS coriander 2 tsp turmeric 1/2 tsp each crushed red pepper, mustard seed and ground ginger Mix it all up in a spare coffee grinder or mortar and pestle. Use one TBS in the recipe, enjoy!

Kathleen - 2012-02-12 17:22:58