Carrot Bisque
Delight your taste buds with this luxurious Carrot Bisque, a velvety smooth soup brimming with comforting flavors and vibrant colors. This recipe showcases the natural sweetness of fresh carrots, enhanced with aromatic spices like ground ginger and coriander, and brightened by a hint of zesty orange juice and zest. Creamy coconut milk (or heavy cream) lends the bisque its luscious texture, while a garnish of fresh parsley or chives adds a pop of freshness. With just 15 minutes of prep and simple ingredients, this elegant dish is perfect for a cozy supper or an impressive starter for a dinner party. Serve this creamy bisque warm with crusty bread or croutons for dipping, and savor every spoonful of its rich, nourishing goodness.
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Recipe Information
Ingredients
- 6 medium (about 1.5 lbs) carrots
- 1 medium onion
- 3 garlic cloves
- 2 celery stalks
- 4 cups vegetable stock or broth
- 1 cup coconut milk or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon orange zest
- 0.5 cup orange juice
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon (adjust to taste) ground black pepper
- 2 tablespoons (for garnish) fresh parsley or chives
Instructions
Peel the carrots and chop them into evenly sized slices. Dice the onion, mince the garlic, and chop the celery into small pieces.
Heat a large pot over medium heat and add the olive oil. Once hot, add the diced onion and celery. Sauté for 5-6 minutes until softened but not browned.
Add the minced garlic, ground ginger, and ground coriander to the pot. Stir and cook for 1-2 minutes until fragrant.
Stir in the chopped carrots and pour in the vegetable stock or broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the carrots are tender and easily pierced with a fork.
Remove the pot from the heat and allow it to cool slightly. Use an immersion blender to puree the soup directly in the pot, or transfer the mixture to a blender in batches and blend until smooth. Be cautious when blending hot liquids.
Once pureed, return the soup to the pot (if using a blender) and place it over low heat. Stir in the coconut milk (or heavy cream), orange zest, and orange juice. Season with salt and ground black pepper to taste.
Simmer the bisque for another 5 minutes to allow the flavors to meld together. Adjust the seasoning if necessary.
Ladle the carrot bisque into bowls and garnish with freshly chopped parsley or chives before serving. Serve warm with crusty bread or croutons on the side if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 55.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3711 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
