Recipe: Carrot and Coconut Bisque Batch

1. In a heavy-bottomed sauce pot, add the hot water and whisk in the base until fully dissolved.
2. Whisk in the toasted curry powder and the purée. Adjust the seasoning as necessary. 
3. Bring to a boil, shut down, and place in steam well for service.

Recipe: Coconut Carrot Purée

Yield: 21 oz.

• ½ oz. Gordon Choice Butter Prints, unsalted
• 1 lb. Jumbo Carrots
• 1 oz. Vidalia Onions
• ½ oz. Ginger
• ¼ oz. Markon Ready Set Serve® Garlic, peeled
• ¼ oz. Markon Lime, juiced
• to taste Kosher Salt
• 5 oz. Coconut Milk
• ½ oz. Gordon Choice Clover Honey
• to taste Cayenne Pepper

Preparation Instructions

Wash all fresh, unpackaged produce under running water. Drain well.

1. Add the butter, carrots, onions, ginger, garlic and lime juice and sweat down with salt.
2. Add the remaining ingredients and bring to a simmer.
3. Reduce heat to low and cook until the carrots are soft.  
4. Transfer to a vitamix blender and purée until smooth.  
5. Serve at ambient temperature.

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