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Ginger Carrot Bisque

  14 rater(s)

The accompanying images over at The First Mess were so stunning, we absolutely had to share this recipe. I mean, look at that bowl! It looks like a Jackson Pollock Painting. This soup here has a nice autumn smokiness to it. The recipe calls for a tahini cream sauce, but you can use cashew cream as well.

Chef Jackson Pollock



  • 1 tbsp. olive oil
  • 3/4 c diced onion
  • 1/2 c diced celery (I used celery root)
  • 1 (1 1/2 inch) piece of ginger, finely chopped
  • 4 c vegetable broth
  • 1 1/4 lb carrots, chopped
  • 1 small to medium russet potato, cut into large pieces (I used a large yukon gold)
  • 1 1/2 tsp. mild curry powder
  • 1 pinch salt

Tahini Cream Ingredients

  • 1/4 c raw tahini
  • 1/3 c filtered water (+ extra if needed)
  • salt
  • 1/2 tsp. turmeric


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, celery, and ginger and sauté until the onion is tender and translucent, about 8 minutes.
  3. Stir in the broth, carrots, potato, and curry powder and bring to a boil.
  4. Season everything with salt.
  5. Decrease the heat to maintain a simmer.
  6. Cook, stirring occasionally, until the carrots are tender, about 25 minutes.
  7. Using an immersion blender (or using a regular blender and working in batches), blend until completely smooth.
  8. Return the soup to the pot over low heat and cook, stirring often, until heated through.
  9. In a small bowl, stir together the raw tahini, water, and salt to taste.
  10. It will seem chunky and weird at first, but keep at it until you have the consistency of coffee cream/half ‘n’ half. Add more water if necessary.
  11. Pour half of the tahini cream into the pot of soup and stir to incorporate.
  12. With the remaining tahini cream, scrape half of it into a small bowl.
  13. Add the turmeric to the small bowl and stir to combine.
  14. Serve the soup hot and garnish with swirls of the regular and turmeric tahini cream.
  15. Drag a paring knife through the swirls for a marble effect, if you like.