Fall
Creamy Carrot Ginger Bisque with Cashew Cream
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7 Reviews
AntoniaJames
November 8, 2017
Good, but it needs acid to make it great . . . . I squeezed in the juice of a lime before plating, and stirred lime juice into the cashew cream; that did the trick. Next time I'm going to try thinning the soup (it was quite thick) with a splash of dry cider. ;o)
Wendy
October 5, 2017
Made it last night and tried it for lunch today. It was delicious!! Thanks for the great recipe, I'll be making this again for sure. :)
Sara S.
November 26, 2015
I don't have pre-mixed curry powder. I'm assuming you can make it with cumin/turmeric/coriander powder instead. Do you know how to make curry powder (e.g., what the individual powder ratios would be)?
Heather
December 10, 2014
Lovely soup. It got even better the day and next day after I made it. It's both comforting and unique, which is hard to pull off, I think. What I loved the most about it was the cashew cream. Absolutely divine. I'd actually like to put it in and on everything.
robin S.
February 8, 2013
Can you use cashew butter in a pinch, if you haven't thought ahead about soaking your nuts?
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