Gingered Carrot Bisque

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.