Melt the butter in a large pot and saute the onions, carrots, celery and garlic until soft. Add the grated ginger and cook until fragrant. Add the water and honey and bring to a boil. Reduce heat to a simmer and cook until carrots are thoroughly cooked. Remove pot from heat and let soup cool slightly. Puree soup in blender or food processor until smooth.
Return soup to the pot and bring to simmer. Add the coconut milk, cayenne pepper, salt and peeper to taste.
Originally Submitted
1/3/2012
0 Out of 5 from
0 reviews
You can add this Carrot Ginger Bisque II recipe to your own private DesktopCookbook.
