Roasted Carrot and Coconut Bisque
Filled with warming spices, creamy coconut milk, and sweet carrots, this velvety soup makes an ideal lunch or dinner option. With its bright colors and robust flavors – not to mention its stunning presentation when served in individual bowls – this dish is sure to be a hit with just about everyone.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Appetizer, Soup
Cuisine American
Servings 8 servings
Calories 93 kcal
Let's gather the ingredients!
- 2 pounds carrots chopped
- 1 medium onion chopped
- 2 cloves garlic whole
- 1½ tbsp olive oil
- 1½ tbsp maple syrup
- 4 cups vegetable broth
- 1 14-ounce can coconut milk full-fat
- 1½ cups water more or less as needed
- 1¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
- coconut cream or full-fat coconut milk to garnish
- chopped fresh parsley to garnish
Let's Begin!
Preheat the oven to 425ºF.
Place the carrots, onion, and garlic on a large baking sheet, and toss with the oil and maple syrup to coat. Spread the vegetables out into a single layer.
Roast the vegetables for 30 to 45 minutes, stirring every 15 minutes. They should be soft and browned around the edges, but not burned. Let cool for 5 minutes.
Place the roasted vegetables in a blender in batches with the broth. Puree for 2 to 3 minutes, or until very smooth.
Pour the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk, the desired amount of water to thin, salt, and pepper to taste. Cook until heated through.
Ladle into bowls and swirl with a little coconut cream or coconut milk and sprinkle with parsley.
Serve warm and enjoy with family and friends!
Calories: 93kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 915mgPotassium: 396mgFiber: 3gSugar: 9gVitamin A: 19195IUVitamin C: 8mgCalcium: 48mgIron: 0.4mg
Keyword Bisque, Carrot, coconut, Healthy, Roasted Carrots, soup, vegan