43 minutes
A comforting and nourishing bisque with the warmth of ginger and a hint of curry.
tablespoons
Diced Onion, diced
cups
Diced Celery, diced
cups
Ginger, finely chopped
0.25 inches
cups
Chopped Carrots, chopped
0 lb
Russet Potato, cut into large pieces
each
Mild Curry Powder
teaspoons
to taste
Savory Cashew Cream, plus more for serving
cups
1. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and chopped ginger. Cook them together for about 8 minutes, stirring occasionally, until the onion becomes tender and translucent.
2. Build the Soup Base
Pour in the vegetable broth and add the chopped carrots, potato pieces, and curry powder into the pot. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 25 minutes, until the carrots and potato are soft.
3. Blend to Perfection
After the vegetables have softened, carefully blend the soup until it's smooth and velvety. Use an immersion blender directly in the pot or transfer the mixture to a regular blender in batches.
4. Incorporate the Cream
Return the blended soup to the pot if needed and gently reheat it. Stir in the Savory Cashew Cream until the soup is heated through and has a creamy texture.
5. Serve with a Finishing Touch
Ladle the bisque into serving bowls and top each with an extra swirl of Savory Cashew Cream. This not only enhances the presentation but also enriches the flavor.
Comments (0)