Dilly Carrot Bisque

🥘 Ingredients

• garlic cloves 1 clove, minced
• Dijon mustard 1 tsp
• olive oil 2 tbsp
• salt pinch
• garlic cloves 3 cloves, peeled
• yellow onion ¾ cup, diced
• olive oil 1 tbsp
• salt 1 tsp
• pepper pinch
• carrots 6, peeled and cut into coins
• ground cumin ½ tsp
• dried dill ½ tsp
• cashews ¼ cup
• water 3 ½ cups
• panko breadcrumbs ¼ cup
• salt pinch
• pepper pinch
• cashew cheese 2 oz
• olive oil ½ tsp
• roasted red peppers 4 oz, drained
• salt pinch
• crushed Aleppo pepper ½ tsp
• dried dill ½ tsp, remaining
• baby arugula 4 oz

Make the Salad Dressing

1. 1

   Preheat the oven to 350°F. Add garlic cloves , Dijon mustard , - olive oil , and - salt to a medium bowl , whisk to combine, and set aside.

Cook the Bisque

1. 1

   Add garlic cloves , yellow onion , - olive oil , - salt , and - pepper to a large pot . Cook until onions are soft and translucent, 6 minutes . Add carrots , ground cumin , dried dill , and cashews and cook for another 2 minutes . Add - water and bring to a boil. Cover, reduce heat to a simmer, and cook bisque until carrots are very tender, 12 minutes .

Make the Cashew Cheese Disks

1. 1

   Line a baking sheet with foil. Add panko breadcrumbs , - salt , and - pepper to a small bowl and stir to combine. Divide cashew cheese in half and roll each half into a ball. Gently flatten each ball until about 3/4-inch thick. Add cheese disks to the breadcrumbs and rotate until fully coated.

Bake the Cashew Cheese

1. 1

   Place breaded cheese on the baking sheet and drizzle each disk with - olive oil . Bake until just heated, 5 minutes . Turn broiler to high and broil until tops are golden, 1 minute . Remove baked cashew cheese from the oven and cover with foil to keep warm.

Blend the Bisque and Pepper Purée

1. 1

   Transfer carrot bisque to a blender and blend until smooth, 1 minute . Divide bisque between bowls . Add roasted red peppers and - salt to the blender and blend until smooth, 20 seconds .

Serve

1. 1

   Drizzle roasted red pepper purée on the carrot bisque. Using a spatula, carefully add baked cashew cheese to each bowl. Top with ? crushed Aleppo pepper and dried dill . Add baby arugula to the bowl with the salad dressing and toss. Serve the zesty arugula salad alongside the dilly carrot bisque.