Creamy Carrot Ginger Bisque with Cashew Cream

February  7, 2013
3 Ratings
Photo by James Ransom
  • Serves 4-6
Author Notes

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. —Gena Hamshaw

What You'll Need
  • Carrot Ginger Bisque
  • 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)
  • Cashew Cream
  • 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)
  1. To make the cashew cream, soak the cashews in cold water overnight.
  2. Drain cashews. Add them to a food processor and pulse a few times to grind them up.
  3. With the motor running, drizzle in fresh water (start with 1 cup), stopping a few times to scrape the bowl of the food processor down. You can continue to add more water depending on how thick or thin you'd like the cream to be; you may want it as thick as whipped cream, or you may want it to be closer to the texture of coconut milk. Keep adding water until you like the consistency. Alternately, you can add the cashews and the water to a high speed blender and blend, adding water as needed, till you reach the desired consistency. I don't recommend a conventional blender, though.
  4. For a savory cream, add the lemon and sea salt. For a sweet cream, add the maple syrup, cane juice, or sugar. Feel free to vary flavorings as you like!
  5. To make the soup, saute the onions, celery, and ginger in oil in a medium sized pot until the onions are translucent (about ten minutes).
  6. Add the stock, carrots, potato, curry powder, and salt to the pot.
  7. Bring the liquid to a boil, and then lower it to a simmer. Let the mix simmer for about twenty-five minutes, or until all of the carrots are nice and tender.
  8. When the carrots are tender, turn off the flame. Using an immersion blender, puree the soup completely. You may also use a blender for this step, but work in small batches and be mindful of spattering liquid.
  9. Transfer the blended soup back to your pot, and warm through. Stir in 1/3 cup of the cashew cream.
  10. To serve the soup, divide it into bowls and top with a swirl of additional cashew cream.

See what other Food52ers are saying.

  • AntoniaJames
  • Wendy
  • Seth Davis
    Seth Davis
  • Sara Srinivasan
    Sara Srinivasan

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. :)
Seth D. October 17, 2016
Probably the dumbest way to make this or anything like it. Nice try.
shozgirl November 25, 2016
Seth if you are going to say something rude, could you at least explain why?
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?