Chilled Cucumber Dill and Creamy Carrot Bisque
[Vegan]

Chilled Cucumber Dill and Creamy Carrot Bisque [Vegan]

Got a blender? Then you can make super tasty vegan soup in a flash. “Blender” soups are nutritious, delicious and satisfying. I love to serve these smooth textured, gourmet style creations as the first course to an elegant meal or as the main event for a casual light-lunch or summertime... Got a blender? Then you can make super tasty vegan soup in a flash. “Blender” soups are nutritious, delicious and satisfying. I love to serve these smooth textured, gourmet style creations as the first course to an elegant meal or as the main event for a casual light-lunch or summertime supper. Replacing the cream in smooth textured soups is really quite easy. Instead of cream I like to use unsweetened vegan milk as a base, enhanced by either: steamed potatoes, soft tofu, raw cashews or ripe avocado. For a hot and hearty soup that tastes like it has a rich cream base, start with steamed veggies such as; carrots, potatoes, parsnips and/or butternut squash. Add some chilled, unsweetened non-dairy milk, a bit of veggie broth and a dash of your preferred blend of herbs and spices. Pour it all into a food processor or blender. Blend it together on medium/low speed, until the soup is thick and smooth in texture. Place the blended soup into a soup pot over medium heat, bring it to a light simmer and you are ready to dish up creamy style soup in about twenty minutes! Serve this soup in pretty bowls with whole grain crackers or flatbread on the side. By the way, you can prepare this soup the day before a dinner party. After the soup has been blended together, pour it into a bowl, cover it tightly and refrigerate it overnight. Then all you have to do is pour it into a soup pot and heat it up before serving. Yum. In the height of summer, I like to serve chilled blender soups, such as a fresh-based gazpacho. To make this easy, chilled soup, place some fresh chopped tomatoes, a bit of red-wine vinegar or balsamic vinegar, a few fresh garlic cloves, a dash of extra-virgin olive oil, dash of ground cayenne pepper and some cilantro in a blender. Add a few other fresh veggies that you love, such as: green or red peppers, cucumbers, or sweet onions to make a custom gazpacho that will please your palate. Blend it all together just until it is slightly chunky. There you have it: zesty gazpacho to please even the most discerning summertime visitor. On countless occasions I have received raves when I have served blender soups to my family and friends. These velvety creations are quick to prepare, chic to serve and a joy to eat. Below are just a few of my favorites. So let’s get blending! Read More