Golden Carrot Ginger Bisque with Toasted Cumin Cashews and Lime Yogurt Swirl

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, chopped
• •1 tablespoon fresh ginger, grated
• •5 large carrots, peeled and sliced
• •2 cloves garlic, minced
• •1 teaspoon ground turmeric
• •1/4 teaspoon cayenne pepper
• •4 cups vegetable stock
• •1 cup coconut milk
• •Salt and black pepper to taste
• •1/3 cup raw cashews
• •1/2 teaspoon ground cumin
• •1/2 cup plain yogurt
• •Zest and juice of 1 lime
• •Fresh cilantro leaves for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2. 2

   Stir in the grated ginger, minced garlic, ground turmeric, and cayenne pepper. Cook for 1-2 minutes until aromatic, stirring frequently to prevent burning.

3. 3

   Add the peeled and sliced carrots to the pot and stir to coat them in the spices. Pour in the vegetable stock and bring the mixture to a boil.

4. 4

   Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.

5. 5

   While the soup cooks, prepare the toasted cumin cashews. In a small dry skillet, toast the ground cumin over low heat for 1-2 minutes until fragrant. Add the raw cashews and stir frequently for 3-4 minutes until golden and aromatic. Set aside to cool.

6. 6

   In a small bowl, whisk the plain yogurt with the lime zest and juice until smooth. Set aside for garnishing.

7. 7

   Once the carrots are tender, remove the soup from heat and use an immersion blender to puree it until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.

8. 8

   Stir in the coconut milk, and season with salt and black pepper to taste. Reheat gently over low heat if needed.

9. 9

   Ladle the bisque into bowls. Top with a swirl of lime yogurt, a sprinkle of toasted cumin cashews, and fresh cilantro leaves for garnish. Serve immediately and enjoy!