With 6 cups of veggies, this soup is packed with goodness. The bright orange color, splash of coconut milk and spices make the perfect balance for Fall. It’s sweet, with a depth of flavor, and a hint of heat.
Curried Carrot Bisque
By: Bekie A
4-5 cups of chicken broth
4 1/2 cups sliced carrots
1 cup of diced onion & celery
3 Tbsp of Olive oil
1/2 cup coconut milk
Splash of whipping cream (optional)
Dash or two of Cayenne or chipotle
2 Tbsp balsamic vinegar
Salt & pepper
1 tsp of each Thyme & parsley
1 cup of freshly shredded Parmesan
1 sweet potato cooked
2 tsp curry
1 1/2 tsp cumin
1/2 tsp to 1 tsp coriander (coriander is strong. Add 1/2 tsp and taste before adding more)
Directions
Sauté carrots, celery, and onions with olive oil in a large stock pot on high.
Once onions soften, add in chicken broth and bring to a boil for 5 minutes or until carrots are fully cooked. 
Turn heat to low. Add spices, balsamic, and the sweet potato. Purée.
Add coconut milk, cream, and cheese. Purée once or whisk once more. To fancy it up, garnish with carmelized onions.
