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Recipes

Carrot, Fennel & Ginger Bisque

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, peeled
  • 1 small onion, peeled and diced
  • 1 rib celery, diced
  • 1 bulb fennel (or two small), chopped (fronds reserved)
  • 1 ½ pounds carrots, peeled and coarsely chopped
  • 1-2 tablespoon fresh ginger, peeled and chopped (1 tablespoon for mild, 2 for more heat)
  • 4 cups chicken or vegetable stock
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ¼ cup honey
  • ¾ cup coconut milk
  •  Salt
  • Freshly ground pepper
  • pinches crushed red pepper

 

Directions

  • Heat butter and olive oil in a large heavy-bottomed soup pot.
  • Add garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
  • Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
  • Remove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
  • Puree soup in batches in a regular blender until very smooth. Return to pot.
  • Add Coconut milk, and season to taste with freshly ground black pepper and salt.
  • Serve in bowls or mugs with a garnish of chopped fennel fronds, you can drizzle a little sour cream or creme fraiche too.


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