Coconut Carrot Bisque
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 recipe is gluten-free and dairy-free.
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
Carrots: try to buy organic and leave the skin on as Vitamin C and niacin are most concentrated in the skin.
Nutrition
Serving: 1Calories: 195kcalCarbohydrates: 12gProtein: 3gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 810mgPotassium: 426mgFiber: 2gSugar: 5gVitamin A: 11573IUVitamin C: 8mgCalcium: 46mgIron: 3mg
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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