This Curried Carrot and Coconut Bisque is a great way to enter into the Fall Season. A smooth and comforting soup, loaded in protein and thickened with Sweet potatoes; will hit the spot on a chilly day
3 large carrots- peeled, cut into even size chunks
1/2 large sweet potato
1 can coconut milk- full fat- room temperature
1 c vegetable stock ( can use chicken stock)
2 scoops About Time Unflavored Whey protein isolate
2 t curry powder
1/2 t coriander
1/2 t ginger
Garnish- just a little added coriander, can use a dollop of seasoned Greek yogurt, toasted crostini’s or baguette
Cut your carrots into even sizes. Place these in a small stock pot, cover with water add some salt to the water too maybe a teaspoon. Cook the carrots like you cook potatoes, bring to a boil then lower to a simmer; cook until soft. While the carrots are cooking, bake a large sweet potato in the microwave till soft. If you do not have a microwave you can bake these at 350 degrees until tender (about 45 minutes). Place the vegetable stock in a small pot and heat on the stove top
Once the carrots are soft drain them and place them in a food processor, blend until coarse. Add the 1/2 of sweet potato meat, blend. Add the entire can of coconut milk (yes the liquid on the bottom too) blend until smooth. Add the isolate and the seasonings, blend. Depending on the size of your food processor you may need to transfer this to a sauce pot. Add the warm vegetable stock and stir. Soup will be thick like a bisque and so good. If you want to heat this at this point you can, keep in mind you will need to stir this as you don;t want to over cook the protein.
Place into bowls, garnish with a sprinkle of coriander and serve. The curry in this recipe will leave just the right amount of warmth as you eat it. Enjoy this with any of the listed garnishes or others as you see fit.
recipe yields 4 servings
1 serving is equivalent to: