Onder Zeeniveau

For the bisque:
1 tablespoon olive oil
3/4 cup diced onion
1/2 cup diced celery
1 (1-1/2-inch) piece of ginger, finely chopped
4 cups vegetable broth
1-1/4 pounds carrots, chopped
1 small to medium russet potato, cut into large pieces
1-1/2 teaspoons mild curry powder
Salt

For the cashew cream:
2 cups cashew pieces, soaked in water for at least 3 hours and drained
1 to 2 tablespoons freshly squeezed lemon juice (optional)
1/2 teaspoon salt (optional)
1 cup cold water, plus more if desired

1. For the cashew cream, in a food processor or high-speed blender, place cashews and pulse a few times to grind. Add lemon juice and salt. With the motor running, drizzle in water and process until completely smooth (which may take a few minutes), stopping occasionally to scrape down the sides of the bowl or blender jar.

2. For the soup, in a large pot over medium, heat oil. Add onion, celery, and ginger, and sauté until onion is tender and translucent, about 8 minutes.

3. Stir in broth, carrots, potato, and curry powder, and bring to a boil. Decrease heat to maintain a simmer. Cook, stirring occasionally, until the carrots are tender, about 25 minutes.

4. Using an immersion blender (or a regular blender working in batches), blend until completely smooth. Place pot over low heat and cook, stirring often, until heated through. Stir in 1/3 cup of cashew cream.

5. Top each bowl of bisque with a swirl of cashew cream before serving.

Photo by James Ransom