A vegan soup for non-vegans: Blood Orange Infused Coconut Carrot Bisque with Indian Aromatics

Here is a thought. When omnivores describe food, they start with the protein.

“What are you eating?” I ask.

“Chicken,” they answer.

If we described our food in the same fashion, I wonder truly how many people would give vegan good eats a try.

“What are you eating?” They ask.

“Vegan carrot soup,” I answer. Not very sexy or appealing, as most associate vegan with cardboard like taste visions. So, here is a solution. Let’s over-describe. I propose a new food naming system that attempts to replicate the largest, most horribly written run-on sentence in the hopes of seducing someone down to visible drooling.

So instead, lets describe an food orgasm experience. And leave “vegan” out of it. Blood orange infused coconut carrot bisque with indian aromatics sounds naughty and delicious. Do me.

The carrot bisque has been a staple in my cooking repertoire. A recipe I gently appropriated from Isa Chandra Moskowitz Vegan with a Vengeance, it is perhaps absolute perfection. Until this version. A routine trip to the market turned more exciting when blood oranges were on sale. That’s like Louis Vuitton at 50% off. It just doesn’t happen.

Finding blood oranges on sale is like finding Louis Vuitton at 50% off

Orange and carrot seemed like a natural combination. The sweet flavor of the carrot would be nicely balanced by a little citric acid. Kicking it up with Indian aromatics warms the soul at wintertime.

Baby carrots are gently erfect for this soup

  • 3 pounds carrots peeled and chopped (I use baby carrots)
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Cayenne pepper to taste
  • 4 cups (1 quart) low sodium vegetable broth
  • 1 can coconut milk
  • juice of 2 blood oranges
  • 2 Tablespoons Maple Syrup

Heat oil in a stock pot over medium heat. Add onions and cook for 10 minutes until sweet and caramelized.

The smell is always intoxicating

Add the carrots brown slightly, then add in the garlic.

Add the curry, cumin, salt and cayenne pepper stir. Add broth, boil, simmer, and cook covered for 15 minutes. Add coconut milk, blood orange juice, maple syrup, let cool slightly and use an immersion blender to puree.

Adding the coconut milk and the blood orange juice

Serve with a dollop of Tofuti vegan sour cream, a sprinkle of cilantro or your favorite herbs.

Garnish with your favorite herbs, a dollop of vegan sour cream, or anything that is fashionably tied with your theme

As with any recipe that calls for aromatics, this is best done ahead of time to allow the flavors to date, mingle, and marry. So, in terms of holiday planning, this recipe rocks.

Related posts:

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The Carrot Cake to Shame Chocolate Cakes
The Morning After Pancakes: Red Velvet with Blueberry Syrup and Whipped Cream
Beer-battered sexy green beans with cool and spicy ranch
  • MaryBeth Smith

    You had me at “Indian aromatics.”  The foodie porn with the immersion blender sealed the deal.  I’m yours.

  • Joel Luks

    Nothing like food porn to make anyone smile right?

  • http://twitter.com/joel_luks/status/1769450806185984 Joel Luks

    A vegan soup for non-vegans: Blood Orange Infused Coconut Carrot Bisque with Indian… http://goo.gl/fb/uGsFA #vegan

  • http://twitter.com/divamover/status/1782924160540672 MaryBeth Smith

    Rt @Joel_Luks Blood orange infused coconut carrot bisque with indian aromatics sounds naughty and delicious. Do me. http://bit.ly/cRWQpb

  • http://twitter.com/joel_luks/status/1864122547314688 Joel Luks

    * "Nothing like food porn to make anyone smile right?" http://bit.ly/cRz4ur

  • theveggie

    This looks delicious. I’ve added it to my ‘To do’ list. Can’t wait to try it soon. And even better that I generally always have these ingredients lying around the house!!

  • http://twitter.com/joel_luks/status/5019675293384704 Joel Luks

    @marcigilbert Latest videoblog @jodycakes http://ow.ly/3bxjP (vid at the end), by myself: http://ow.ly/3bxkQ and art one: http://ow.ly/3bxna

  • Pingback: Thai Curry Carrot Bisque « Veggie Test Kitchen

  • http://twitter.com/curet1diabetes/status/6493756920438784 Ellen H Ullman

    Blood Orange Infused Coconut Carrot Bisque with Indian Aromatics – must be delicious! http://bit.ly/bvtrkG Thanks @Joel_Luks

  • http://twitter.com/joel_luks/status/6506970911604736 Joel Luks

    TY!! RT @CureT1Diabetes: Blood Orange Infused Coconut Carrot Bisque with Indian Aromatics – must be delicious! http://bit.ly/bvtrkG Thanks

  • Cat ~ The Verdant Life

    What a beautiful soup! I can’t wait to try it out.

  • Maija Haavisto

    Sounds yummy! I haven’t been able to figure out what’s the big deal about blood oranges, though The once I’ve tasted have tasted almost identical to normal oranges, but maybe they haven’t been high quality.

    Regards,
    Maija Haavisto of Vegventures

  • http://twitter.com/soyummi/status/126677374669570048 Soyummi

    I absolutely adore blood oranges, so finding a way to incorporate them in my dinner like this #vegan bisque… http://t.co/BZJHk3UD

About this site

VeganGoodEats.com is a compilation of my favorite recipes and experiences. Erasing the stereotype that we eat rabbit food, I hope that the site inspires you to live a cruelty-free life. There is enough to live peacefully and indulgently.

About Joel Luks

Intellectually curious arts advocate. Design junkie & blogger. Creative nutty vegan chef loving all ethnic foods in a quest to ensure vegan food is seen as delicious, varied, and yes, sometimes, indulgent. Classical flutist & sucker for rhythmic music.

I work for CultureMap.com, a Houston-based lifestyle digital magazine, where I report on food, arts, society and city life, produce videos and curate an events guide.

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