4Cof a very flavorful Vegetable Brothplus more for thinning the bisque if necessary
1-1/2lbCarrotsI actually only used a 1 lb bag, Diced
1small to medium Russet Potatochopped
1-1/2tspMild Curry PowderI opted not to use this due to personal preference
Salt and Pepperto taste
Cashew Cream . I used a 6 oz. bag of raw cashewsthe book calls for 2 C of Cashews, soaked for at least 3 hours, 1-2 Tbl Lemon Juice, 1/2 tsp Salt and 1 C of Water - or more as needed to thin, a pinch of salt, a squeeze of lemon juice and water as needed to achieve a cream consistency). I found I didn't want or need as much of this cream. It was perfect even with less.
In a large stock pot, add the oil, onions, celery and grated fresh ginger. Cook until the onions are soft and translucent.
Add the carrots, broth, potatoes and curry powder (if using). You could add all kinds of spices here. It just depends on your taste preferences.
Bring to a boil and then reduce to a simmer.
Cook, stirring occasionally, until the carrots are tender. It took me about 25 minutes.
Using an immersion or high speed blender, puree the soup until smooth.
IMPORTANT: If using a blender, allow the soup to cool and then puree in batches. Hot liquids expand and can create a dangerous situation in the kitchen.
Place the mixture back into the stock pot, reheat and taste for seasoning. I added more salt and pepper at this point along with some of the cashew cream. If it is too thick, add more vegetable broth.