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Carrot-Coconut Bisque – Vegan Recipe

Carrot-Coconut Bisque – Vegan Recipe

This mouth-watering soup with its cheery orange color gives comforting creaminess without dairy. Instead, it makes use of coconut milk, reminiscent of mother’s milk (the original comfort food!) while carrots add nourishing vitamins and beta-carotene. Add a bit of sweet, earthy-tasting nutmeg and you have a soup fit for a goddess.

So soothing and easy to make.

INGREDIENTS

10 medium carrots, chopped
1 tablespoon olive oil
cup minced shallots
teaspoon white pepper
1 teaspoon sea salt
1 tablespoon whole-wheat flour
1 cup vegetable stock
1 cups light coconut milk
cup finely chopped basil (available in most grocery stores), reserving a few sprigs for garnish
teaspoon nutmeg

1. Steam carrots over medium heat until soft (about 7 to 10 minutes).

2. While carrots are steaming, heat olive oil in large soup pot and saute shallots, pepper, and salt until shallots are translucent. Stir in flour and cook for 2 to 3 minutes. Slowly stir in stock and cook until mixture thickens.

3. Add carrots to stock mixture and puree until very smooth. Add coconut milk to carrot mixture and puree again until smooth.

4. Return to pot and stir in basil and nutmeg. Heat on low just until basil wilts (do not over cook – the coconut milk will lose its delicate flavor). Garnish with fresh springs of basil.

Serves 4.

Read more: Food, All recipes, Soups & Salads

Adapted from Meals That Heal by Lisa Turner (Inner Traditions, 1996). Copyright (c) 1996 by Lisa Turner. Reprinted by permission of Inner Traditions.
Adapted from Meals That Heal by Lisa Turner (Inner Traditions, 1996).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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2 comments

+ add your own
1:16AM PDT on Sep 14, 2011

Fabulous recipe. Love it. Thanks.

12:13PM PDT on May 8, 2011

Thanks.

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