Creamy Carrot Bisque Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 30 mins
6 large carrots pealed and sliced
1 small cauliflower or ½ large cut into smaller pieces
2 shallots diced
5 garlic cloves sliced
1 tbsp fresh grind ginger
2 cups vegetable broth low sodium organic you may add more if needed
1 cup fat canned coconut cream
1 tbsp turmeric powder
1 tsp black pepper
1 tbsp cayenne pepper optional
Himalayan pink salt to taste
2 tbsp grape seed oil or oil of your choice
Heat up a frying pan and spread the seeds evenly.
Roast on medium heat for about 30 seconds while stirring occasionally.
1Bring the veggie broth into a boil in a pot and add the sliced carrot.
2Reduce the heat and cook for about 10 minutes then add the cauliflower and salt.
3In the meantime, sauté shallots with garlic until translucent. Add the spices including ginger and sauté few seconds longer.
4Pierce the veggies with a fork after about 20 minutes. If they are soft, add the sautéed mixture and stir well.
5Transfer to a blender, add ¾ cup of coconut cream and blend until smooth. Save the rest of the cream for topping.
6Adjust the taste and serve with pumpkin seeds.
Low Effort Vegan Almond Linzer Cookies In Less Than One Hour / Gluten Free Linzer CookiesBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.