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Vegan Carrot and Coriander Bisque from Blissful Basil

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.
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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

Recipe 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.