Coconut Carrot Bisque is flavorful, exotic, and so creamy without using any cream! It requires only 10 ingredients and comes together so easily with a blender. This soup is wonderful hot or cold.
This is one of my favorite soups to have during a warmer season. It is rich and creamy yet refreshing with the tropical coconut aroma. The lemon juice adds a nice tang, bringing the dish to the next level.
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Serve Hot or Cold?
The great thing about this soup is that it works hot or cold. Serve piping hot as a cozy comforting dish or serve cold on a hot day just like gazpacho.
Both are equally delicious but I personally feel like the coconut scent stands out more when it’s cold.
Is This Soup Spicy?
Coconut carrot bisque is not spicy. It is a great option for kids as well.
If you would like a version with a little bit of kick, try this turmeric ginger carrot
soup which has a lot of ginger!
Topping Options
The ideas are endless when it comes to toppings! My favorites are:
- Cilantro leaves - Boosts the exotic flavor even more.
- Fried onion - Gives a wonderful ‘crunch’. Make sure to pick a gluten-free type.
- Radish slices - Adds a crunchiness and a little peppery kick.
- Drizzle of coconut milk - Adds a beautiful streak on the surface. Gives an additional coconutty pop to the flavor.
- Coconut flakes - If you love coconut, why not load it up?
Ingredients for This Recipe
- Avocado oil - or any cooking oil
- Medium onion
- Carrots
- Ginger slices
- Vegetable broth
- Fish sauce
- Ground cumin
- Full fat coconut milk
- Lemon juice
- Optional toppings: coconut flakes, cilantro, radish slices, fried onion
How to Make Coconut Carrot Bisque
1. Sauté the onion: Heat up the oil in a saucepan. Cook the onion for about 5 minutes or until translucent.
2. Simmer: Add in the carrots, ginger, and vegetable broth. Simmer with a lid on for 20 minutes or so until the vegetables are tender.
3. Puree the vegetables: Using a hand blender (or a blender), make everything into a smooth puree.
4. Season: Add in the fish sauce, coconut milk and cumin. Stir in the lemon juice at the end.
Optional: Garnish with coconut flakes, radish and cilantro leaves.
*See the recipe card below for detailed instruction.
Tips:
- Coconut milk often becomes solid especially when sitting at a cooler temperature. Give a good shake before opening the can. If you still see big lumps, you can give a quick stir with a spoon.
- Adjust the amount of fish sauce for saltiness.
How to Store Coconut Carrot Bisque?
This soup can be refrigerated for up to 5 days, in an airtight container. Serve cold right out the fridge, or microwave/ cook on the stovetop to reheat.
Pair this Soup With...
Recipe
Coconut Carrot Bisque
Ingredients
- 2 teaspoons avocado oil or any neutral tasting oil
- 1 medium onion thinly sliced
- 12 ounces carrot skin on, chopped
- 2 slices ginger reduce to keep it very mild
- 2 cups vegetable broth either from carton, or water mixed with broth powder
- 4 teaspoons fish sauce or more
- 1 teaspoon ground cumin
- 1 ½ cup full fat coconut milk canned
- 2 tablespoons lemon juice fresh recommended, or bottled
Optional toppings
- fried onion chips
- radish slices
- coconut flakes
- cilantro leaves
Instructions
- Heat up the avocado oil in a saucepan. Cook the onion for about 5 minutes or until translucent.
- Add in the carrots, ginger, and vegetable broth. Simmer with a lid on for 20 minutes or so until the vegetables are tender.
- Using a hand blender or a blender, make everything into a smooth puree.
- Add in the fish sauce, coconut milk and cumin. Stir in the lemon juice at the end.
- Optional: Garnish with toppings of your choice.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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