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Vegan Carrot and Coriander Bisque from Blissful Basil
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Carrot and Coriander Bisque by Blissful Basil

A rich, silky base of carrots and potatoes balanced by the acidity of orange juice and warmth of fresh ginger. This carrot bisque is heaven in a bowl.
Course Soup
Cuisine French
Diet Gluten Free, Vegan, Vegetarian
Keyword vegan bisque
Author Sophia DeSantis | Veggies Dont Bite

Ingredients

  • 1 tablespoon virgin coconut oil
  • 1 medium yellow onion diced (about 1½ cups)
  • 4 cups low-sodium vegetable broth
  • 3 cups peeled and diced carrots about 5 medium carrots
  • 2 cups peeled and diced Yukon gold potatoes about 2 medium potatoes
  • 1 cup fresh or 100 percent pure orange juice plus more if desired
  • 2 teaspoons peeled and minced fresh ginger
  • 1 teaspoon ground coriander
  • 1 cup loosely packed fresh cilantro stemmed
  • 1 –1½ teaspoons sea salt or to taste

Optional Garnishes

  • Fresh cilantro stemmed (optional garnish)
  • Pomegranate seeds optional garnish

Instructions

  • Heat the coconut oil in a large stockpot over medium heat. Add the onion and sauté for 6 minutes, or until soft and just beginning to turn golden brown and caramelized.
  • Stir in the vegetable broth, carrots, potatoes, orange juice, ginger, and coriander. Bring to a boil, decrease the heat, and simmer, covered, for 35–40 minutes, or until the carrots and potatoes are very tender, stirring occasionally.
  • Remove from the heat and stir in the cilantro and sea salt. Use an immersion blender* to carefully blend the mixture until smooth (about 4–6 minutes). It’s okay if tiny flecks of cilantro are still visible, but you want to get it as silky smooth as possible.
  • Taste and season with more sea salt if desired. For an added pop of brightness, stir in another tablespoon or two of orange juice.

To assemble

  • Ladle into bowls and garnish with more cilantro and pomegranate seeds, if desired.

Notes

Refrigerate leftovers, covered, for up to 4 days or freeze for up to 1 month. You can make this oil free by sautéing the onion with broth instead of coconut oil.
*No Immersion Blender? | If you don’t have an immersion blender, carefully ladle the soup into a blender in small batches and blend until smooth. Be very careful as the soup will be hot.
Photos reprinted from Blissful Basil by arrangement with BenBella Books.
Copyright © 2016, Ashley Melillo.