Simple Carrot And Leek Bisque Recipe

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Average Rating: 4 | Rated By: 1 users

The carrot and leek bisque is creamy and tasty, but most of all packed with healthy nutrients. Bisque is traditionaly made with cream, but in this recipe I used coconut milk and vegetable broth, making this soup vegan and diet friendly. This simple carrot and leek bisque soup is a good way to add vegetables to a well-balanced diet

 

 

Ingredients

  • 1 ½ Tbsp. coconut oil
  • 1 large leek, using only the white part, cut lengthwise and thinly sliced
  • 1 celery stalk, diced
  • ½ tsp. GF dried thyme
  • 4 medium size carrots, washed well and diced (do not peel)
  • 4 cups GF vegetable broth
  • 1 cup coconut milk
  • 1 ½ Tbsp. apple cider vinegar
  • 2 garlic cloves, minced
  • Sea salt and GF freshly ground pepper to taste
  • Garnish ~ thinly sliced green onions
  • Instructions

  • Heat coconut oil in a soup pot over medium-low heat. Add leeks and celery and cook for 5 minutes. Stir in thyme
  • Add carrots and vegetable broth, bring to boil. Cover and reduce heat to low. Cook for 15 minutes
  • In small batches add the soup with coconut milk, apple cider and garlic into a blender or food processor and blend until smooth. Return back to the pot, season with salt and pepper and gently reheat. Top with green onions


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