I made the most delicious carrot bisque tonight!
Carrots were $1 for seven at the farmer’s market last week, so I stocked up. By today, I had only used two, so I wanted to use them up, along with some baby spinach I bought at the grocery store last week. My solution? Carrot and spinach bisque. Now, usually, I would supplement homemade soup with something from my kitchen herb garden, but I decided to go for a different flavor this time. I spiced the soup with ginger, turmeric and cinnamon, for amazing results!
Carrots and spinach are obviously pretty amazing super foods, but turmeric and cinnamon have health benefits, too — turmeric has anti-inflammatory and cancer-preventing properties, and cinnamon can help regulate blood sugar and cholesterol.
Not only is this soup incredibly healthy (nearly fat-free, too), it is so delicious, I went back for seconds! Photos and recipe follow.
ready to eat
proper accompaniment
Ginger-Spiced Carrot and Spinach Bisque
2 T. vegetable oil
1 medium onion, diced
2 large cloves garlic, minced
~ 10 medium carrots, diced or shredded
~ one inch fresh ginger root, peeled and grated
1 t. ground turmeric
Ground cinnamon, to taste
Freshly cracked pepper
8 C chicken or good-quality vegetable stock
Several handfuls of fresh baby spinach leaves
~ a tablespoon of coconut milk (if desired)
Heat a large stock pot over medium heat. Cover the bottom of the pan with the vegetable oil; add the onions and sauté for a few minutes, until barely translucent. Add garlic and ginger, sauté until soft – be careful not to burn the garlic. Add carrots, cook, stirring occasionally, until soft.
Stir in turmeric, a few turns of freshly-ground pepper, and a few dashes of ground cinnamon, to taste. Once spices are fragrant, stir in stock. Bring to a simmer and reduce slightly. Remove from heat and let cool slightly.
In batches, puree the soup in a blender. Transfer back to stock pot, bring to simmer. Taste and adjust seasonings. Stir in coconut milk and spinach – the spinach should wilt quickly. Serve hot.
