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
VINAIGRETTE
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

SALAD
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.