Vitamin A, is a fat-soluble vitamin that is essential (must be obtained from food or vitamins) from plants that contain beta-carotene like carrots or animal products like liver or dairy. The body converts vitamin precursors found in food to the active form of Vitamin A to support vision, immune function and cellular communication. Other plant sources of vitamin A are sweet potatoes and dark green leafy vegetables like spinach and kale.
This bisque recipe is vegan but full fat dairy may be substituted. Making this on a weeknight is possible because the bisque is cooking while you are helping kids with homework or finishing housework.
Carrot and Ginger Bisque
1.5 tbs olive oil
1 medium onion, diced
4 cloves garlic, minced
1.5 tbs fresh ginger, minced or 1 teaspoon ground ginger
1 tsp ground coriander or curry powder
2 pounds carrots (about 6 large) rough chopped
4 cups vegetable broth
Salt and pepper
1 cup canned coconut milk, full fat
1-2 tbs lime or lemon juice
In a large pot, heat oil over medium heat, add onions and sauté for 4-5 minutes, until softened.
Now add garlic and ginger, sauté 1-2 minutes. Add carrots and spices and sauté for 3-5 minutes. Add broth, salt and pepper. Turn up heat and bring to a boil, then reduce heat to a simmer. Cook uncovered for 20-30 minutes until carrots are tender.
Add the coconut milk & lime juice. Using an immersion blender or regular blender, blend until creamy and smooth. Taste for seasoning and add more if needed.