Ginger-Spiced Carrot and Spinach Bisque

[littlebird]

Packed full of superfoods! You've got to try this.

Carrots were $1 for seven at the farmer’s market last week, so I stocked up. By today, I had only used two, so I wanted to use them up, along with some baby spinach I bought at the grocery store last week. My solution? Carrot and spinach bisque. I spiced the soup with ginger, turmeric and cinnamon, for amazing results!

Carrots and spinach are obviously pretty amazing super foods, but turmeric and cinnamon have health benefits, too — turmeric has anti-inflammatory and cancer-preventing properties, and cinnamon can help regulate blood sugar and cholesterol.

Not only is this soup incredibly healthy (nearly fat-free, too), it is so delicious, I went back for seconds! Enjoy!


Ginger-Spiced Carrot and Spinach Bisque

2 T. vegetable oil
1 medium onion, diced
2 large cloves garlic, minced
~ 10 medium carrots, diced or shredded
~ one inch fresh ginger root, peeled and grated
1 t. ground turmeric
Ground cinnamon, to taste
Freshly cracked pepper
8 C chicken or good-quality vegetable stock
Several handfuls of fresh baby spinach leaves
~ a tablespoon of coconut milk (if desired -- I didn't use it because I didn't have any on hand, but I think it would be fabulous!)


Heat a large stock pot over medium heat. Cover the bottom of the pan with the vegetable oil; add the onions and sauté for a few minutes, until barely translucent. Add garlic and ginger, sauté until soft – be careful not to burn the garlic. Add carrots, cook, stirring occasionally, until soft.

Stir in turmeric, a few turns of freshly-ground pepper, and a few dashes of ground cinnamon, to taste. Once spices are fragrant, stir in stock. Bring to a simmer and reduce slightly. Remove from heat and let cool slightly.

In batches, puree the soup in a blender. Transfer back to stock pot, bring to simmer. Taste and adjust seasonings. Stir in coconut milk and spinach – the spinach should wilt quickly. Serve hot.

(Note -- I made a half-recipe, based on the amount of carrots I had on hand. Recipe as written is simply double what I actually made. It would probably freeze well, too.)

ETA: See pics on my blog: whyoming.wordpress.com

[rds1036]

Yumm that sounds great! Thanks!

[jennypage]

Wow, sounds delish. I might have to go and buy some carrots so I can make this.

[cllgefrk13]

That sounds pretty good. I have everything but the ginger root. Dangit.