Creamy Carrot Curry Bisque Recipe by Marilyn

Kaleb and I have been frequenting our local Whole Foods for meals recently. They have a salad bar that they leave open for breakfast, lunch, and dinner. They have many delicious and healthy options. And I have pretty much fallen in love with this Carrot Curry soup they usually have. It's so delicious and I feel as though I just can't get enough of it! Maybe this means there is a lack of carotene in my system and this is my body's way of telling me. Anyway, usually cravings like this subside for me after I've had it a few times, however this one just seems to grow each time I have it. I have done some research on the recipe and decided to try out what I was able to find on their website. I have adapted the Creamy Curried Carrot Soup recipe from the Whole Foods website and wanted to share with you guys. The recipe does not quite taste the same, but I must say that this recipe is still delicious!

Ingredients:

2 Cups Vegetable Broth

2 Cups Almond Milk

6 Large Carrots

1 Large Onion

1 Tablespoon Yellow Curry Powder

1 Tablespoon Pure Maple Syrup

1 Tablespoon Basil

1 Teaspoon Sea Salt

Step 1: In a large pot, mix your vegetable broth, carrots (sliced up), curry, onion (sliced up), salt, and syrup. Bring to a boil and then allow to simmer for 20 minutes.

Step 2: After 20 minutes, allow to cool for a few minutes and then blend the contents together. (We used our Vitamix). Allow to mix for about 3-5 minutes or until smooth. Add Almond milk and blend until smooth and put back in pot.

Step 3: Add more almond milk if the mixture is too thin. Add basil as the finishing touch.

Photography by Marilyn Nimz