Gingered Coconut and Carrot Bisque

by Cassie Johnston

Prep Time: 10 minutes
Cook Time: 35 minutes

Keywords: saute appetizer soup/stew entree vegetarian vegan sugar-free soy-free gluten-free low-sodium

The joy of this soup is the balanced flavors. Try adding more garlic or ginger if you want to take the bisque in a different direction. A touch more ginger and it feels Asian-inspired, a little more garlic and you have a more American/Italian influence. Cater it to your own tastes.

Ingredients (Serves 4 generously)

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 tablespoons minced fresh ginger
2 pounds carrots, chopped roughly
4 cups vegetable broth
1-13 ounce can light coconut milk
1-2 chili peppers, seeded and chopped
1 teaspoon lime juice
Salt and pepper, to taste

Instructions

Heat olive oil in a soup pot over medium-high heat. Add onion, garlic, and ginger and cook until just soft and translucent, about 5 minutes.
Add carrots, vegetable broth, coconut milk and chili peppers. Bring to a boil, reduce heat and simmer for 20-25 minutes or until carrots are fork tender.
Remove from heat. Puree soup in batches in a blender or use an immersion blender until perfectly smooth.
Just before serving, stir in lime juice, salt and pepper.