Spiced Carrot and Ginger Bisque with Toasted Pumpkin Seeds and Coconut Cream

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •2 garlic cloves, minced
• •1 tablespoon freshly grated ginger
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper (optional)
• •1 pound carrots, peeled and sliced
• •3 cups vegetable broth
• •1 cup canned coconut milk
• •Salt and black pepper to taste
• •2 tablespoons toasted pumpkin seeds
• •Drizzle of additional coconut cream for garnish
• •Fresh cilantro or parsley for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

2. 2

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

3. 3

   Add the ground cumin, ground coriander, ground cinnamon, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic in the spices.

4. 4

   Mix in the peeled and sliced carrots, ensuring they are evenly coated in the spice mixture.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are tender.

6. 6

   Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.

7. 7

   Stir in the canned coconut milk and season the bisque with salt and black pepper to taste. If needed, reheat gently over low heat.

8. 8

   Ladle the bisque into bowls and garnish with toasted pumpkin seeds, a drizzle of additional coconut cream, and fresh cilantro or parsley if desired. Serve warm and enjoy!