Curried Carrot Bisque

There are some recipes I try and really like but don't ever make again. And then there are some recipes I try and make over and over again, like this Curried Carrot Bisque from Vegan with a Vengeance. It was one of the first recipes I made when I was teaching myself to cook in college. During my junior and senior years my roommates and I took turns making dinner every night. This was one of the dishes I would make for dinner. It was always a hit. So I kept making it even when I didn't live with a house full of roommates. It's easy, slightly creamy, slightly spicy, perfect for a cold winter day, and even more perfect with a loaf of crusty bread.

Curried Carrot Bisque:
I've adapted this recipe a bit since I first made the original five years ago. Here's my version.

1 large yellow onion, diced
1 teaspoon coconut oil
1 tablespoon fresh ginger root, micro-grated
3 lbs. carrots, sliced into chunks
1 tablespoon curry powder
4 cups vegetable broth
1/2 teaspoon salt
1 teaspoon red pepper flakes
lots of freshly ground black pepper
1 can coconut milk or 2 cups homemade coconut milk (see recipe below)
1 tablespoon maple syrup

Saute onion in coconut oil over medium heat until onion is translucent, about 10 minutes. Keep covered and stir occasionally. Add fresh ginger root and curry powder and saute 1 minute more. Add carrots, vegetable broth, salt, red pepper flakes, and black pepper. Cover and bring to a boil, then lower to a simmer. Let cook until carrots are tender, about 15 minutes. Puree using an immersion blender (blend in batches in a blender, allowing steam to escape from the lid). Add coconut milk and maple syrup.

Yield: 6 servings

Homemade Coconut Milk:

1 cup shredded coconut
2 cups just-boiled water

Blend coconut and water in a high-powered blender until smooth. Strain through a fine-mesh sieve, cheesecloth, or nut milk bag.