Sweet & Spicy Carrot Bisque

1. 1

   Heat oil in large saucepan over medium heat.

2. 2

   Add onion and pinch of salt, and saute 5 minutes, or until onion is soft.

3. 3

   Stir in ginger, and cook 1 to 2 minutes, or until fragrant.

4. 4

   Add curry powder, cayenne, and 1/4 cup water.

5. 5

   Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.

6. 6

   Add carrots, banana, 1 tsp.

7. 7

   salt, and 4 cups water, and bring to a boil.

8. 8

   Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.

9. 9

   Puree soup in batches in blender or food processor.

10. 10

    Return soup to pot, and stir in 1 cup coconut milk and lime juice.

11. 11

    Simmer remaining 3/4 cup coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half.

12. 12

    Ladle soup in bowls, and swirl 11/2 Tbs.

13. 13

    coconut milk reduction into each serving.

* Per serving · 4 servings · Values may vary.