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Curried Carrot Bisque

YIELD: 5 SERVINGS (8 OZ SERVINGS)


  • 1 tbsp minced turmeric, fresh

  • 1 tbsp minced ginger, fresh

  • 1/4 cup coconut flake,unsweetened

  • 1 cup yellow onion, julienne

  • 3 tbsp punjab curry powder, toasted

  • 1 tbsp garam masala powder, toasted

  • 1 tbsp cumin seed, toasted and ground

  • 1 cup sweet potato, roughly chopped

  • 1 quart carrot, roughly chopped

  • 3 quarts water

  • Himalayan salt, to taste

  • Lemon or lime juice, to taste

Garnish: Sumac powder


Method:

  1. Combine all ingredients in an electric pressure cooker

  2. Pressure cook on manual setting for 8 minutes.

  3. Release the steam and allow to cool.

  4. Blend contents until smooth and creamy and season with salt and lemon or lime juice to taste.

  5. Garnish with sumac powder or fresh herbs.

  6. Serve warm.




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