If you're Bangladeshi and grew up in America, chances are you've asked your parents once or twice about having soup on a cold, blustery day, and chances are, too, that your parents answered your request with daal - lentils meant to be eaten over rice. While that is one of my favorite comfort foods (nothing can replace a warm bowl of orange daal atop soft white jasmine rice), I came up with this bisque as a Bangladeshi inspired soup for my old school fam bam.
Golden, and bursting with flavors of warm ginger, coconut, and carrots, I've added curry spices to bring an extra oomph of flavor to an already remarkable bowl of soup. It's highly nutritious and affordable to make, too - a bag of carrots goes a long way, and it often sits in my fridge begging to be used in some form other than a mirepoix.
Right before serving this bisque, I love topping it with something crunchy - here I've used roasted and salted cashews that I've tossed in lime zest and juice, but I'm sure sesame seeds or even plain salted and roasted cashews would be fabulous, too. And here's a secret, if you've got a Trader Joes nearby you, try adding their Thai Chili Lime Cashew nuts on top of this bisque - I do this whenever I'm in a hurry, and then give myself a good pat on the back being such a good girl.
Golden Carrot Coconut & Ginger Bisque with Curried Spices & Lime Zest Cashews
Inspired by a soup I had at Münchner Suppenküche
Serves 6; 30 min cook time
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 2 tbsp fresh ginger, peeled and roughly chopped
- 1 tbsp curry powder (I use the Simply Organic brand for this bisque, but please use your favorite blend)
- 1 tsp red chili flakes, or less to taste
- 1 lb (450g) of carrots (about 8 medium-sized carrots), roughly chopped
- 1 15-ounce can of full-fat coconut milk
- 3 cups (24 oz) of vegetable stock
- Salt and pepper, to taste
- Lime zest cashews, for garnish (½ cup, chopped, roasted salted cashews tossed in the zest of a lime)
- Cilantro or microgreens, for garnish
- Large pot with a lid
- Blender or immersion blender
- In a large pot, heat the coconut oil over medium heat, and add the chopped onion. Sauté the onion for about 5 minutes until translucent, being careful to not burn them. Add the curry powder, chopped ginger, and chili flakes, and bloom the spices and ginger for about 30 seconds. Add the carrots, and sauté for another 5 minutes.
- Add the coconut milk and stock, and bring to a simmer. Once at a simmer, cover the pot with a lid, and cook until the carrots are tender, about 10-15 minutes.
- Once the carrots are soft, use a blender to blend the soup in batches (or use an immersion blender). Season with salt, pepper, and top with lime zest cashews. Garnish with additional chili flakes and cilantro or microgreens, if desired. Serve warm with a slice of rustic bread.
Golden Carrot Coconut & Ginger Bisque with Curried Spices & Lime Zest Cashews can be frozen, without garnishes, for up to two months.