Carrot Bisque

Another fabulous recipe that we found in the vegetarian time's- and put a Lora & Ryan spin on.

Olive oil
2 tbs grated ginger
2 leeks
1 yellow onion
garlic
1 tbs curry powder
salt to taste
pinch cayenne pepper
4 cups carrots, peeled and cut into rounds
1 can coconut milk
2 1/2 tbs lime juice
2 cups water
2 cups stock

Heat oil in bottom of deep pot. Add onion, leeks, and garlic and saute about 5 minutes. Stir in ginger and cook until fragrant. Add curry powder, cayenne, and 1/4 cup stock. Cook a few more minutes, stirring to coat onions with mixture.

Add in carrots, the remaining 1 and 3/4 cups stock and 2 cups of water. Bring to a boil. Reduce heat to medium low and simmer until carrots are soft enough to pierce with a fork.

Puree soup in a blender in batches. Return soup to pot and stir in 1 cup of coconut milk and lime.

Simmer remaining coconut milk in small saucepan about 10 minutes, until reduced by about half.

Serve in bowls, swirling coconut milk into soup and topping with homemade croutons, if desired.