Each time I visit our local sushi restaurant for lunch, I order their vegan carrot coconut bisque – a warm, velvety indulgence. I attempted to recreate their recipe for my annual cookie exchange, and it was delicious! If you have access to kaffir lime leaves, I highly recommend simmering 2-3 of these leaves with the carrots. If not, lime juice and a bit of lime zest is a lively substitute. Savor this soup on a cold winter's night.
Carrot Coconut Bisque
2 tablespoons olive oil
2 medium onions, peeled and chopped
2 tablespoons grated fresh ginger
4 cups vegetable broth
2 pounds carrots, peeled and sliced
1 T. freshly squeezed lime juice (juice of ~1/2 lime)
1/2 t lime zest
1/2 t chile sesame oil
1/2 t curry powder
1/2 t salt to taste
1/4 t pepper to taste
1 15-ounce can coconut milk
thinly sliced green onion for garnish
In a stock pot, over medium-high heat, add olive oil, onions and ginger and saute until onions are translucent. Add broth, carrots, lime, chile oil, curry, salt and pepper. Bring to a boil, then reduce heat to low and simmer about 25 minutes, until carrots are tender.
Remove pan from heat and carefully puree in blender or food processor a small batch at a time, until all soup has been pureed (my Vitamix blender worked really well).
Return soup to the pan and add coconut milk, stir until hot, but don't boil. Add more lime juice, salt or pepper to taste.
Serve garnished with green onion or herbs.