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