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ginger carrot bisque from Gena Hamshaw/Food 52's new Vegan Cookbook // thefirstmess.com
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Simple Ginger Carrot Bisque

Super simple ginger carrot bisque with tahini cream. Easy to prepare, 10 ingredients, and ready in 30 minutes.
Cuisine Dairy-free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Paleo, Plant-Based, Special Diets, Sugar-Free, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword carrots, celery, celery root, curry powder, fall, ginger, onions, potatoes, soup, tahini, turmeric, vegetable stock, winter
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Equipment

Ingredients

Ginger Carrot Bisque

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • ½ cup diced celery
  • inch piece of ginger, minced
  • 4 cups vegetable stock
  • pounds carrots, chopped
  • 1 medium russet potato, chopped
  • teaspoons mild curry powder
  • sea salt, to taste

Tahini Cream

  • ¼ cup tahini
  • cup filtered water, plus extra if necessary
  • sea salt, to taste
  • ½ teaspoon ground turmeric

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, celery, and ginger and sauté until the onion is tender and translucent, about 8 minutes.
  • Stir in the broth, carrots, potato, and curry powder and bring to a boil. Season everything with salt. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the carrots are tender, about 25 minutes.
  • Using an immersion blender (or using a regular blender and working in batches), blend until completely smooth. Return the soup to the pot over low heat and cook, stirring often, until heated through.
  • In a small bowl, stir together the raw tahini, water, and salt to taste. It will seem chunky and weird at first, but keep at it until you have the consistency of coffee cream/half 'n' half. Add more water if necessary. Pour half of the tahini cream into the pot of soup and stir to incorporate.
  • With the remaining tahini cream, scrape half of it into a small bowl. Add the turmeric to the small bowl and stir to combine.
  • Serve the soup hot and garnish with swirls of the regular and turmeric tahini cream. Drag a paring knife through the swirls for a marble effect, if you like.

Notes

  • Reprinted with permission from Food52 Vegan, by Gena Hamshaw, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
  • I changed a couple things when I made up this recipe from the book. I didn’t have celery, so replaced it with an equal amount of diced celery root (extra creaminess!).
  • Gena's recipe calls for a swirl of savoury cashew cream at the end, which sounds amazing. No raw cashews on hand though, so I made a basic little bowl of tahini cream for mine. I used half in the soup and then reserved the rest for garnish (stirring a little turmeric into half of it as well). Instructions/Ingredients for this are below!