Coconut Carrot Bisque

I served this soup at a "Luncheon for Ladies" earlier this Summer. Rather cheeky of me, but it was an experiment. Normally, one should do a test run of an experimental recipe a few weeks or days before the debut. I ran out of time. I got lucky.

I had a vision for something luxurious and exotic, but somehow familiar. I did a little cookbook research and came up with this. It was absolutely delicious.

I recommend preparing this a day ahead; re-heat slowly and adjust seasonings/acidity to taste.

Coconut Carrot Bisque

serves 10

2 T Olive Oil

2 T Butter

2 leeks, white part only - sliced

2 Shallots - sliced

hunk of ginger, peeled and sliced

2# Carrots peeled and chunked

1/4 c dry sherry

2 cans coconut milk

3 c chicken stock

1 t Chinese Five Spice

salt & pepper

squeeze of 1/2 lime

Saute' vegies in olive oil & butter til soft. Add the coconut milk, chicken stock and Chinese 5 Spice; simmer for 10-15 minutes. Remove from heat and puree using immersion blender - be careful, soup is hot.

Add S&P to taste, and a squeeze of fresh lime.

Cilantro-Mint Pistou

1 c. each fresh cilantro & mint leaves

1 T chopped red onion

1 garlic clove

squeeze of fresh lime

1 T water

pinch of salt, grind of pepper

1/4 - 1/2 cup olive oil

Whizz it all up in a blender til it's pureed. Chill til ready to use, bring to room temp before garnishing soup.

To serve: ladle soup into warm bowls, drizzle with Pistou and serve immediately.

I also garnished with "frizzled" (fried) fresh leeks.

You could substitute the leeks with a bit of toasted coconut and perhaps a few chopped pistachios.