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Vegan Gingered Carrot Bisque from the new Food52 Cookbook - topped with a heaping serving of crispy garlic quinoa

Carrot Ginger Bisque with Crispy Garlic Quinoa

Years it's taken me to find the perfect recipe. And now I finally have!
Course Soup
Cuisine American
Keyword bisque, carrot, garlic
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 361kcal
Author Alyssa


for the soup:

  • 1 tablespoon olive oil
  • 3/4 cup diced onion
  • 1/2 cup diced celery
  • 1 1 1/2-inch piece of ginger, finely chopped
  • 4 cups vegetable broth
  • 1 1/4 pounds carrots chopped
  • 1 small to medium russet potato cut into large pieces
  • 1 1/2 teaspoons mild curry powder
  • Salt
  • 1/3 cup Savory Cashew Cream recipes follows below

for the savory cashew cream (makes about 2 3/4 cups):

  • 2 cups cashew pieces soaked in water for at least 3 hours and drained
  • 1 to 2 tablespoons freshly squeezed lemon juice optional
  • 1/2 teaspoon salt optional
  • 1 cup cold water plus more if desired

for the garlic quinoa:


  • For the soup: Heat the oil in a large pot over medium heat. Add the onion, celery, and ginger and sauté until the onion is tender and translucent, about 8 minutes. Stir in the broth, carrots, potato, and curry powder and bring to a boil. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the carrots are tender, about 25 minutes. Using an immersion blender (or using a regular blender and working in batches), blend until completely smooth. Put the pot over low heat and cook, stirring often, until heated through. Stir in 1/3 cup of the cashew cream.
  • For the cashew cream: Put the cashews in a food processor or high-speed blender and pulse a few times to grind them up. Add the lemon juice and salt. With the motor running, drizzle in the water and process until completely smooth (which may take a few minutes), stopping occasionally to scrape down the sides of the work bowl or blender jar. Add more water for a thinner consistency, if desired; you may want it as thick as whipped cream or as thin as coconut milk, depending on how you plan to use it. (store extra in a covered container in the refrigerator)
  • for the quinoa: add quinoa to a dry skillet over medium heat. Toss until quinoa begins to pop and get brown. While quinoa is popping, whisk together remaining ingredients. Once quinoa is toasted, about 1 minute, remove from heat and stir in olive oil-garlic paste. Stir to completely combine then set aside.
  • to serve: transfer soup to bowls then garnish with a touch more cashew cream and a sprinkle of quinoa. Enjoy!


Calories: 361kcal | Carbohydrates: 35g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Sodium: 806mg | Potassium: 812mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16160IU | Vitamin C: 9.6mg | Calcium: 62mg | Iron: 3.8mg