Toasted cashews, sweet carrots and spicy ginger meld together with rich coconut milk to create this Toasted Cashew Carrot Ginger Bisque, an exotic, East meets West mix of savory, rich flavors and hearty, wholesome taste.
Before becoming vegan, one of my favorite movies in the whole wide world was “Like Water for Chocolate.” Although I haven’t seen it in years, I remember one of its dominant themes was the magical nature of food and its ability to capture the emotions of the cook and then transfer those emotions “beyond the food into the hearts and minds of those who devour it”. A very powerful theme that has always stuck with me and often comes to life again when I’m in my own kitchen.
I thought about this movie today when preparing my Toasted Cashew Carrot Ginger Bisque. I wish you could have stood in the kitchen with me while I was cooking, as the heavenly aroma swirling up into the air from the dish was almost palpable. First the garlic, then the onion, then the cumin seed and other spices and finally the ginger! I’m telling you I’ve never smelled anything so amazing.
The enticing aroma lingered throughout my house the entire day. It really was amazing.
After ladling this tasty bisque into bowls last night and sitting down at the table, I watched as my boyfriend took his first spoonful. When he asked why I was staring at him, all I could do is smile. I knew that he was not only devouring the soup, but the happiness, peace and love I transferred from my heart into each and every bite he took.
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Toasted Cashew Carrot Ginger Bisque
- 1 tsp coconut oil unrefined
- 6 oz raw unsalted cashews
- 8 med to large carrots rinse, ends trimmed, skin intact for extra vitamins
- 1 13.5 oz can coconut milk I use #NativeForest
- 1.5 cups vegetable broth divided
- 1/2 large onion chopped
- 4 cloves garlic minced
- 1 tsp cumin seed you may substitute for 1 tsp ground cumin
- 0.5 tsp coriander ground
- 0.5 tsp smoked paprika
- 2 inches fresh ginger peeled and shredded
- 1 drop rosemary essential oil or 1 tsp ground or two sprigs fresh
- 0.5 tsp sea salt or more to taste
- Preheat oven to 375 degrees Fahrenheit. Line large baking sheet with parchment paper. Melt coconut oil on stove over medium heat.
- Add cashews and whole carrots to baking sheet. Brush lightly with coconut oil on both sides and sprinkle with sea salt. Place in oven and roast for 20-30 minutes until carrots are fork-tender and cashews are golden and toasty. Check cashews frequently, as they may be done before carrots and will need to be removed and set aside.
- In the meantime, add 1/4 cup vegetable broth to large sauce pan or wok. Toss in garlic and onion and saute until onion is translucent. Add more broth as needed. Stir in cumin, coriander and paprika and coat all ingredients evenly. Remove from heat. Stir in one drop of rosemary with a couple drops of coconut oil.
- Add onion mixture to food processor and give it a few whirls until onion mixture is pureed. Place back in sauce pan.
- Remove carrots and cashews from oven (if cashews weren't already removed). Separate cashews and set aside. Add carrots and 1/2 cup vegetable broth to food processor. Puree evenly. If more broth is needed to make puree, go ahead and add.
- Add coconut milk to carrot mixture. Process until blended evenly. Add onion mixture and process until thick puree.
- Pour mixture back into your pan and heat. Stir frequently to avoid burning. Once heated thoroughly, remove from heat and add cashews. Set aside some from garnish. Ladle into bowls and garnish with fresh rosemary, thyme and cashews. Serve immediately.