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The Wins:

Quick Weeknight Meal
GF, DF, Vegan option
Digestive health, warming

[4 minute read]

It’s like, 5 degrees outside. That’s it. That’s all I’m saying.

Ok, not really. But the cold temps are a main reason for my creation of this recipe. When it’s that cold outside, a gentle warming meal that’s hearty and filling but quick to make is perfect. This soup is also amazingly nourishing with a hefty dose of ginger to aid the digestive system, stimulate blood circulation, and bring some internal fire from within.

Ginger is a favorite herb of mine, though it hasn’t always been. And I’ll note, I really only prefer it during the cooler months. Ginger is energetically warming and drying so it’s perfect for those of us with cold, damp tendencies. When you feel cold internally – some say “cold in my bones” or that feeling where no matter the layers and blankets, you just can’t warm up. Ginger is a great herb to balance that. It’s also wonderful for those that need some grounding in their day. Ginger helps to promote the secretion of bile and gastric fluids, helping bring some digestive aid to those that may be… stuck.

The sweetness of the carrots balances with silky coconut milk and the spicy ginger bringing the soup together. It’s creamy and soothing, filling, without weighing you down. Plus a boost of easily digestible protein is great for a post-workout dinner. Perfect to dip some beautiful gluten free naan bread into. Give it a try and let me know what you think!

Curried Carrot Ginger Bisque with Poached Cod

• 2lbs whole, unpeeled carrots, roughly chopped
• 1 large sweet onion, roughly chopped (approx 2 cups)
• 3 thumbs of fresh ginger, grated*
• 1/4 cup olive oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp turmeric 
• 13oz can of coconut milk 
• 13oz chicken or veggie stock*
• 2 tablespoons mild curry paste (your favorite brand; we prefer Pataks but you can use whatever or make your own)
• 2lbs fresh cod or other mild white fish (extra firm tofu can be substituted; drained, pressed, and patted dry)

*A “thumb” of ginger is a piece that is roughly the length and width of an average human thumb. If you have giant hands: go for 2; tiny: go for 3-4. I don’t recommend basing this on any other species of thumbs that may be around. Human is good.

*Fresh ginger really is key. If you only have access to powdered, substitute 2 tsps to start. Dried ginger is often quite hot, so less is more in that case. You can always add more.

*Use the empty coconut milk can to measure out your stock.

Place carrots, onions, ginger, salt and pepper in a large stock pot with olive oil. Stir to coat and sauté on medium-high for 3-4 minutes until starting to soften. This time will depend on the size of your rough chop: smaller = faster. Add coconut milk, use that now empty can to measure out your 13oz of stock and add along with spices and curry paste, stir. Bring to boil, reduce to medium simmer, cook 20 min until carrots are very soft. Blend until smooth with immersion blender or carefully ladle soup into an upright blender and purée until smooth. Return to stock pot, add filets of cod (or tofu), submerging them to poach in the soup: cook fish 10-15 minutes. 

Taste for seasoning, adjust if needed. 

Ladle soup into bowls, top with broken chunks of cod. Top with cashews for crunch, a drizzle of cooling coconut cream and black sesame seeds. Serve with soft gluten free naan for dipping.