Even carrots, which previously seemed as though they didn’t require my positive regard.
I’ve found if I focus in on one vegetable, really contemplate it, including the ways I can incorporate it as food, I naturally develop a profound respect ~reverence~ for it that I didn’t have before.
That reverence changes my attitude toward the food I eat.
Why not worship food? Bless it. Devote ourselves to it.
Even a humble carrot.
I got into that kind of reverence with turnips recently.
A Bisque, traditionally, was made with seafood broth, and one could certainly use a seafood stock in this recipe. The original version also incorporated the ground mollusc shells as a thickener. And to add minerals.
I want to try that.
This is a pureed soup. A delicious vehicle for Bone Broth.
Made with love. From carrots. And optionally garnished with spinach~lime coulis.
Carrot~Tarragon Bisque (AIP & low-FODMAP)
- 4 cups Carrots, (peeled, if at all hoary) & chopped
- 3 cups Bone Broth
- 1 teaspoon Himalayan Salt (or similar)
- 2 teaspoons Tarragon
- 1 Tablespoon Coconut Oil
Put chopped Carrots, Bone Broth, Salt and Tarragon in a saucepan and simmer, covered, on medium-high heat until the carrots are tender.
Transfer the contents of the saucepan to a food processor, add the Coconut Oil and whirl for until fully pureed.
This might require scraping down the sides of the food processor bowl with a spatula a couple of times.
Optional: Spinach~Lime Coulis
- 2 cups (packed) spinach leaves
- ½ cup Bone Broth
- ½ teaspoon Himalayan Salt (or similar)
- 2 tablespoons Lime Juice
Cook the Spinach in a saucepan with the Bone Broth and Salt until hot and completely wilted. Transfer to a food processor, add the Lime Juice and whirl until fully pureed.
To serve, swirl the bright green sauce into the tureen of brilliant orange Bisque. Alternately, add it to each bowl.