1/25 Carrot Ginger Bisque w/Sunflower Ginger Topper

The past few months I have realized that I love most things orange. I love papaya, orange peppers, Mario Batali’s Crocs and a bright orange sunset.  Monarch Butterflies, Heirloom Navel Oranges and gourds, also in the love category. Somewhere near the very top of this list are carrots. I love them in the car, juiced in a glass and made into cakes smothered in frosting with walnuts. Last night I made a carrot ginger bisque. It is as bright orange as any hue of that glorious color as I have ever seen. I hope you enjoy this brilliantly orange bisque.

Photo By: S. Duquet

Carrot Ginger Bisque w/a Sunflower Brittle Topper

By: S. Duquet


6 C carrots I used baby carrots for simplicity sake

3 small cloves of garlic peeled and chopped

1 small shallot peeled and chopped

3 inches of fresh ginger root, peeled and chopped

3 C low sodium vegetable broth

2 C of a sweet cooked squash (I used Kambocha. Other choices include, butternut, hubbard, carnival. To bake, poke holes into squash with a knife then place whole squash in a 350 degree oven for one hour or until tender all over. Cut in half, scoop out the seeds, then scoop out the sweet and soft insides for your soup.)

2 C unsweetened coconut milk (from  a milk carton, not a can)

SunflowerTopper ingredients

1 C raw sunflower seeds

1 tsp grated ginger (or more if you would like)

1 Tbsp agave

1/2 tsp  sea salt

Make it Happen

~Cook your squash, discard seeds and scoop out 2 C squash. Set aside.

~Put all remaining soup ingredients except for the coconut milk into a stock pot and simmer for one hour or until carrots are fork tender. Allow to cool enough to blend.

~Add stock pot ingredients and squash to your blender or food processor. Be careful not to burn yourself while blending. Add coconut milk and blend like crazy until you have a creamy bisque. Feel free to use more milk then stated if you would like a more creamy texture. Return to stock pot to warm soup while you make your brittle.

In a dry saute pan, lightly toast your sunflower seeds for a minute or so. Do not let them brown. Add agave, salt and ginger and coat quickly. Remove from the heat and transfer to a baking sheet. Spread into a thin single layer. Seeds will be wet at this point. You are going to dry them out in a 350 degree oven until brown. This will take a few minutes and you want to watch them so they do not burn.

Photo By: S. Duquet

The goal is to dry them out a bit more so you can crumble them on top of your soup. Take out of oven and sprinkle onto bowls of steamy soup. Serve and enjoy.

This soup is  fragrant and spicy in a sensual foodie way. It is creamy and luxe with the vibrant color of the brightest foods created by sun and soil. The addition of the savory, sweet seeds adds the crunch I crave. I loved this dish and I hope you do too.

Have a delicious day.

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