Creamy Carrot Ginger Bisque with CashewCream

Name: Creamy Carrot Ginger Bisque with CashewCream
Ingredients: 1 tablespoon olive oil; 3/4 cup onion, diced; 1/2 cup celery, diced; 1 1/2 inch piece of ginger, chopped finely; 4 cups vegetable stock; 1 medium/small russet potato, cut into large pieces; 1 1/4 pounds carrots, chopped; sea salt to taste; 1 1/2 teaspoons mild curry powder; 2/3 cup cashew cream, divded (recipe below); 2 cups raw cashews; 1 cup cold water, and more as needed; 1/2 - 3/4 teaspoons sea salt (optional); 1-2 tablespoons lemon juice (optional); 2 tablespoons demerara sugar or maple syrup (optional)

Creamy Carrot Ginger Bisque with CashewCream was pinched from <a href="https://food52.com/recipes/20730-creamy-carrot-ginger-bisque-with-cashew-cream" target="_blank" rel="noopener">food52.com.</a>

"This sweet and spicy soup shows off the magic of cashew cream in all of its glory. Using just 1/3 cup of the cream (plus a generous swirl of it for plating) adds tremendous richness and flavor to the soup...."

INGREDIENTS

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1 tablespoon olive oil

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3/4 cup onion, diced

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1/2 cup celery, diced

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1 1/2 inch piece of ginger, chopped finely

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4 cups vegetable stock

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1 medium/small russet potato, cut into large pieces

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1 1/4 pounds carrots, chopped

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sea salt to taste

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1 1/2 teaspoons mild curry powder

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2/3 cup cashew cream, divded (recipe below)

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2 cups raw cashews

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1 cup cold water, and more as needed

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1/2 - 3/4 teaspoons sea salt (optional)

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1-2 tablespoons lemon juice (optional)

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2 tablespoons demerara sugar or maple syrup (optional)

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