Gingered Carrot Bisque with Crispy Garlic Quinoa
Gingered Carrot Bisque with Crispy Garlic Quinoa takes roughly 40 minutes from beginning to end. This recipe serves 6 and costs $1.8 per serving. One portion of this dish contains roughly 11g of protein, 28g of fat, and a total of 425 calories. 105 people were glad they tried this recipe. If you have salt, curry powder, ginger, and a few other ingredients on hand, you can make it. It works well as a soup. It is brought to you by Simply Quinoa. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a super spoonacular score of 94%. Gingered Pumpkin Bisque, Gingered Parsnip Bisque, and Crispy Cauliflower-Carrot Fritters with Smoky Garlic Aioli are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 1/4 pounds carrots, chopped
2 cups cashew pieces, soaked in water for at least 3 hours and drained
1/2 cup diced celery
1/3 cup Savory Cashew Cream (recipes follows below)
1 1/2 teaspoons mild curry powder
1 teaspoon garlic powder
1 (1 1/2-inch) piece of ginger, finely chopped
1 to 2 tablespoons freshly squeezed lemon juice (optional)
1 tablespoon olive oil
1 teaspoon olive oil
3/4 cup diced onion
1/4 cup white quinoa, uncooked
1 small to medium russet potato, cut into large pieces
1/2 teaspoon salt (optional)
Pinch of salt
Salt
4 cups vegetable broth
1 cup cold water, plus more if desired
Equipment:
pot
immersion blender
blender
food processor
bowl
frying pan
whisk
Cooking instruction summary:
For the soup: Heat the oil in a large pot over medium heat. Add the onion, celery, and ginger and saut until the onion is tender and translucent, about 8 minutes. Stir in the broth, carrots, potato, and curry powder and bring to a boil. 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. Put the pot over low heat and cook, stirring often, until heated through. Stir in 1/3 cup of the cashew cream. For the cashew cream: Put the cashews in a food processor or high-speed blender and pulse a few times to grind them up. Add the lemon juice and salt. With the motor running, drizzle in the water and process until completely smooth (which may take a few minutes), stopping occasionally to scrape down the sides of the work bowl or blender jar. Add more water for a thinner consistency, if desired; you may want it as thick as whipped cream or as thin as coconut milk, depending on how you plan to use it. (store extra in a covered container in the refrigerator)for the quinoa: add quinoa to a dry skillet over medium heat. Toss until quinoa begins to pop and get brown. While quinoa is popping, whisk together remaining ingredients. Once quinoa is toasted, about 1 minute, remove from heat and stir in olive oil-garlic paste. Stir to completely combine then set aside.to serve: transfer soup to bowls then garnish with a touch more cashew cream and a sprinkle of quinoa. Enjoy!
Step by step:
For the soup
1. Heat the oil in a large pot over medium heat.
2. Add the onion, celery, and ginger and saut until the onion is tender and translucent, about 8 minutes. Stir in the broth, carrots, potato, and curry powder and bring to a boil. 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.
Put the pot over low heat and cook, stirring often, until heated through. Stir in 1/3 cup of the cashew cream. For the cashew cream
1. Put the cashews in a food processor or high-speed blender and pulse a few times to grind them up.
2. Add the lemon juice and salt. With the motor running, drizzle in the water and process until completely smooth (which may take a few minutes), stopping occasionally to scrape down the sides of the work bowl or blender jar.
3. Add more water for a thinner consistency, if desired; you may want it as thick as whipped cream or as thin as coconut milk, depending on how you plan to use it. (store extra in a covered container in the refrigerator)for the quinoa: add quinoa to a dry skillet over medium heat. Toss until quinoa begins to pop and get brown. While quinoa is popping, whisk together remaining ingredients. Once quinoa is toasted, about 1 minute, remove from heat and stir in olive oil-garlic paste. Stir to completely combine then set aside.to serve: transfer soup to bowls then garnish with a touch more cashew cream and a sprinkle of quinoa. Enjoy!
Nutrition Information:
covered percent of daily need
