Carrot Ginger Bisque

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
  • Cinnamon
  • Cloves

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!DSC_0191

So filling, hearty, and comes to work with me for lunch, very easily 🙂

3 thoughts on “Carrot Ginger Bisque

  1. This is fantastic!! And it was the perfect thing on a chilly night last night – had it with a green salad and some cheesy g-f bread. I was a little timid with some of the seasonings, but have a few ideas for the next batch….

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