Roasted Carrot Coconut Curry Bisque
Ingredients
- 4 lbs carrots
- 7 dates
- 1/2 large sweet yellow onion
- 4 roasted garlic cloves
- 3 1/2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 5.6 oz can unsweetened coconut milk
- 1 cup Nature's Charm unsweetened evaporated coconut milk
- 1/2 cup organic valley sour cream
- 1/4 cup half and half
- 2 cups water
- 3 tsp red curry paste
- 3 tsp granulated sugar
- 1 tbsp lime juice
- 1 tsp freshly grated ginger
- 1 Knorr vegetable broth bullion
- 1/3 cup Tierra Farms chopped curried cashews
Instructions
Preheat oven to 350 degrees. Slice your carrots diagonally in 1 1/2-inch-thick slices. Slice onion into 1 inch slices and separate pieces for even cooking. Add carrots and onions to a large mixing bowl and drizzle with olive oil tossing until evenly coated. Transfer to a sheet pan in 1 layer and salt evenly. Roast in the oven for 20- 25 minutes, until tender and golden. Remove from oven; allow to cool and transfer to your Vitamix. Add dates, coconut milk, roasted garlic cloves, water, and vegetable broth bullion and purée until the mixture is smooth. Transfer your purée into a heavy stock pot. Add evaporated coconut milk, sugar, ginger, red curry paste, sour cream, half and half, and lime juice and heat thoroughly. Taste for seasoning. If your soup is too thick, add additional evaporated coconut milk. Transfer to serving dish and top with a dollop of sour cream, lime zest, and chopped currier cashews.
