Well of Life Center for Holistic Healthcare

carrot bisque

Try out one or both of these great recipes for your Easter Dinner!!!

Carrot Bisque
6 pounds carrots, peeled and diced into 1/2″ chunks
1 large onion, chopped
4 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon sea salt
Black pepper, to taste
6 cups vegetable broth
2 (13 ounce) cans coconut milk
2 tablespoons pure maple syrup

In a stockpot over medium heat, cook the carrots and onions for 7 to 10 minutes.  Cover, stirring occasionally, and brown (but don’t burn) the onions.  Add the garlic, curry, salt, and pepper.  Saute for 1 minute, then add the vegetable broth.  Cover and bring to a boil.  Lower heat and simmer for 10 to 12 minutes, or until carrots are tender.  Add coconut milk and bring to a low boil, then turn off heat.

Using an immersion blender, puree the soup to your desired consistency.  Add the maple syrup, and serve.

Spinach and Pear Salad
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
1/4 teaspoon freshly ground black pepper

2 pears, cored and sliced lengthwise
8 cups fresh spinach
1/4 cup red onion, thinly sliced

In a small bowl, whisk together vinaigrette ingredients.  Set aside.

In a large bowl, toss together pears with 2 tablespoons of the vinaigrette.  Add spinach, onion, and remaining vinaigrette.  Toss to coat thoroughly, and serve immediately.

Pin It on Pinterest

Share This

Share This

Share this post with your friends!