Red coconut bisque

Red coconut bisque

By
From
15 minute vegan
Serves
4
Photographer
Dan Jones

This indulgent bisque is silky and creamy with a subtle eastern flavour. It's a seriously addictive bowl of indulgence.

Ingredients

Quantity Ingredient
2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2cm piece of ginger, peeled and finely chopped
2 tablespoons thai red curry paste
400ml can full-fat coconut milk
800ml hot vegetable stock
2 carrots, grated
6 tomatoes, roughly chopped
handful coconut flakes
1 lime, unwaxed
handful fresh coriander, roughly chopped
2 spring onions, sliced on the diagonal

Method

  1. In a large pan, heat the oil over a low-medium heat. Add the onion to the pan and cook for 2 minutes. Add the garlic and ginger and cook for a further minute, along with the Thai red curry paste.
  2. Pour in the coconut milk and vegetable stock and increase the heat to medium-high. Bring to the boil. Add the carrots and tomatoes to the pan and cook for 8 minutes, stirring occasionally.
  3. Add the coconut flakes to a dry pan and toast over a medium heat for 2 minutes, set aside.
  4. Remove the bisque pan from the heat and transfer to a blender, or use a handheld blender and blitz until completely smooth. Squeeze in the lime juice through a sieve and pour into bowls. Scatter with the coriander, spring onions, and coconut flakes just before serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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