I decided to call it bisque instead of soup, it has that thick, velvety texture of a good bisque. This was inspired by the purchase of my new kitchen appliance, my immersion blender. A simple, nutrient packed, flavorful recipe. Dairy, sugar and nightshade free. The pears really added a nice sweetness to it, that took the place of maple syrup or honey.
Ginger Carrot Bisque
- 6 large carrots, sliced
- 1/2 a diced red onion
- 10 cups water (don’t worry, it’s not watery)
- 2 bosc pears, peeled and cut
- 2 TBSP Tropical Traditions Coconut Oil
- Juice of 1 lemon
- 2 TBSP fresh grated ginger
- Garlic powder
- Sea salt
- Black pepper
I started by boiling 8 cups of hot water in a stock pot. Once it came to a rolling boil, I added the carrots and red onion. I let these two boil until they were soft, about the same time the water had completely evaporated. It doesn’t matter how soft/mushy they get, because they’ll be puréed anyway. I added the remaining 2 cups of water, pears and coconut oil, and used my new immersion blender to purée, all the while, keeping it on very low heat. Once everything was puréed, I added the remaining ingredients, all spices (without measurements) were to taste, so experiment with how garlicky/clove-y you want it. I let it simmer for about 30 minutes, and done!
So filling, hearty, and comes to work with me for lunch, very easily 🙂