Carrot Ginger Bisque with Coconut Cashew Cream and Crispy Shallots

Ingredients

• •1 tablespoon olive oil
• •1 large onion, diced
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •6 medium carrots, peeled and chopped
• •4 cups vegetable broth
• •1 cup full-fat coconut milk
• •1/2 cup raw cashews, soaked in water for 2 hours
• •1/4 cup water (for blending cashews)
• •2 medium shallots, thinly sliced
• •2 tablespoons all-purpose flour
• •1/4 cup neutral-flavored oil (e.g., vegetable oil, for frying)
• •Sea salt, to taste
• •Black pepper, to taste
• •Fresh parsley or cilantro (for garnish, optional)

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.

2. 2

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Add the peeled and chopped carrots to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots are tender when pierced with a fork.

4. 4

   While the soup simmers, prepare the cashew cream. Drain the soaked cashews and blend them with 1/4 cup of water in a high-speed blender until smooth and creamy. Set aside.

5. 5

   In a small frying pan, heat 1/4 cup of neutral-flavored oil over medium heat. Toss the thinly sliced shallots in 2 tablespoons of all-purpose flour to coat, then fry them in batches until golden brown and crispy. Transfer the fried shallots to a paper towel-lined plate to drain excess oil and sprinkle with a pinch of sea salt.

6. 6

   Once the carrots are tender, use an immersion blender or transfer the soup to a blender in batches to puree until smooth and velvety. Stir in the coconut milk and season with sea salt and black pepper to taste.

7. 7

   Ladle the soup into bowls, drizzle with cashew cream, and garnish with crispy shallots. Add fresh parsley or cilantro if desired. Serve warm and enjoy!