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This Carrot Bisque is warming and wonderful, and is the perfect comforting meal!
Creamy Carrot Bisque with Cauliflower, Coconut Cream and Roasted Pumpkin Seeds [Vegan]
Serves
6
Cooking Time
50
Ingredients You Need for Creamy Carrot Bisque with Cauliflower, Coconut Cream and Roasted Pumpkin Seeds [Vegan]
For the Carrot Bisque:
- 6 large carrots peeled and sliced
- 1 small cauliflower or 1/2 large cut into smaller pieces
- 2 shallots diced
- 5 garlic cloves, sliced
- 1 tablespoon fresh grind ginger
- 2 cups vegetable broth low sodium organic you may add more if needed
- 1 cup fat canned coconut cream
- 1 tablespoon turmeric powder
- 1 teaspoon black pepper
- 1 tablespoon cayenne pepper optional
- Himalayan pink salt to taste
- 2 tablespoons grape seed oil or oil of your choice
For the Pumpkin Seeds
- 1 cup
How to Prepare Creamy Carrot Bisque with Cauliflower, Coconut Cream and Roasted Pumpkin Seeds [Vegan]
For the Pumpkin Seeds:
- Heat up a frying pan and spread the seeds evenly.
- Roast on medium heat for about 30 seconds while stirring occasionally.
For the Carrot Bisque:
- Bring the veggie broth into a boil in a pot and add the sliced carrot.
- Reduce the heat and cook for about 10 minutes then add the cauliflower and salt.
- In the meantime, sauté shallots with garlic until translucent. Add the spices including ginger and sauté few seconds longer.
- Pierce the veggies with a fork after about 20 minutes. If they are soft, add the sautéed mixture and stir well.
- Transfer to a blender, add 3/4 cup of coconut cream and blend until smooth. Save the rest of the cream for topping.
- Adjust the taste and serve with pumpkin seeds.
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