gingered coconut and carrot bisque

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I’m not a big fan of ginger.

I hear all the talk about how good it is for you and how many things it can cure (stomach aches! colds! brain fog!) and while that sounds all fine-and-dandy, I have a hard time working myself up to eating a lot of the silly looking root.

I’m slowly coming around though. I’m beginning to realize that ginger works really well when used as a background note to other flavors. So often things that are flavored ginger are so incredibly overwhelming, but ginger can be used subtly. And when it is, the flavor adds a hint of sharpness without burning your tongue off.

The coconut milk in this soup also helps make this vegan, soy-free and gluten-free. But not taste-free. Oh no. I promise.

Gingered Coconut and Carrot Bisque

Inspired by the UltraMetabolism Cookbook

The joy of this soup is the balanced flavors. Try adding more garlic or ginger if you want to take the bisque in a different direction. A touch more ginger and it feels Asian-inspired, a little more garlic and you have a more American/Italian influence. Cater it to your own tastes.

Serves four (generously)

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Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2 pounds carrots, chopped roughly
• 4 cups vegetable broth
• 1-13 ounce can light coconut milk
• 1-2 chili peppers, seeded and chopped
• 1 teaspoon lime juice
• Salt and pepper, to taste

Directions:

1. Heat olive oil in a soup pot over medium-high heat. Add onion, garlic, and ginger and cook until just soft and translucent, about 5 minutes.
2. Add carrots, vegetable broth, coconut milk and chili peppers. Bring to a boil, reduce heat and simmer for 20-25 minutes or until carrots are fork tender.
3. Remove from heat. Puree soup in batches in a blender or use an immersion blender until perfectly smooth.
4. Just before serving, stir in lime juice, salt and pepper.

Do you like ginger?