Vegan Carrot Coconut Bisque

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Ingredients

Preparation

Steam carrots until soft, about 7 to 9 minutes. While steaming, heat olive oil in large soup pot and sauté shallots, pepper and salt until shallots are translucent.

Stir in flour and cook for 2 to 3 minutes.

Slowly stir in stock and cook until mixture thickens. Add carrots to stock mixture and then puree until very smooth. Add coconut milk and puree again. Return to pot and stir in basil and nutmeg. Heat on low just until basil wilts (do not overcook or the coconut milk will lose it's delicate flavor). Garnish with fresh sprigs of basil.

Source: Recipe by Farm Fresh To You

More about: carrots, coconut milk

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login