Curried Yellow Beet Bisque
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 tablespoon curry powder
- 1 pinch mustard seeds
- 1 pinch cumin seed
- 1 tablespoon vegetable oil
- 1 big vidalia onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 big russet potato, peeled and diced
- 1 lb yellow beet, peeled and diced
- 3 cups vegetable broth
- 13 1⁄2 ounces coconut milk (1 can)
- 1⁄3 cup orange juice
- salt and pepper
directions
- On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
- Add the potatoes and beets, sauté for a couple more minutes.
- Add the stock.
- Bring to a boil and simmer until the beets are cooked.
- Puree using a handheld blender.
- Slowly add in the coconut milk and the orange juice and blend a little bit more.
- Season with salt and pepper.
- Serve piping hot!
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RECIPE SUBMITTED BY
I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.