Carrot Ginger Bisque with Coconut Bliss Cremé

Put some spring in your step with this vegan carrot ginger soup.

Put some Spring in your step with this vegan carrot ginger soup. The humble carrot makes a big splash in this 5 ingredient recipe. A drizzle of creamy Madagascan Vanilla Bean Coconut Bliss completes this cheerful orange dish.

---

Ingredients

Bisque

• 1 ½ lbs. of carrots, peeled and large diced

• 1 Tbsp. ginger, minced

• 2 cloves garlic, minced

• ½ cup onion, diced

• 4 cups water

• Salt to taste

Cremé

• 1 Pint Coconut Bliss Madagascan Vanilla Bean, softened in refrigerator overnight

(Use organic ingredients whenever possible)

Directions

Bisque

• Combine all ingredients in large stock pot and bring to a boil.

• Reduce heat and simmer for 30 minutes or until carrots are fork tender.

• Remove from heat and cool slightly.

• Puree in a high-speed blender or with an immersion blender until smooth and completely combined.

• Ladle into serving bowls and drizzle with Coconut Bliss cremé. Garnish with shaved carrot and parsley (optional).