South of the Border Carrot Bisque
Dive into the vibrant flavors of "South of the Border Carrot Bisque," a velvety soup infused with warm spices and a hint of citrusy brightness. This creamy, dairy-free bisque combines tender carrots with smoky paprika, zesty cumin, and the subtle heat of chili powder, all simmered to perfection in a rich blend of vegetable broth and coconut milk. Finished with a splash of lime juice for a tangy twist, this dish captures the essence of Southwestern-inspired cuisine in every spoonful. Garnish with fresh cilantro and crispy tortilla strips for added texture and flair, making it the perfect centerpiece for any lunch or dinner. Quick and easy to prepare in just 45 minutes, this comforting soup is as nourishing as it is flavorful. Perfect for chilly evenings or whenever you're craving a taste of warmth and spice!
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Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) pepper
- 2 tablespoons, chopped (for garnish) cilantro
- 0.5 cup (optional, for garnish) crispy tortilla strips
Instructions
Peel and roughly chop the carrots into 1-inch pieces.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until translucent and fragrant.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and chili powder. Cook for 1-2 minutes, stirring constantly, to bloom the spices.
Add the chopped carrots to the pot, followed by the vegetable broth. Bring to a simmer.
Cover the pot and let the mixture simmer for 20 minutes, or until the carrots are very tender when pierced with a fork.
Turn off the heat and carefully use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a blender and blend until smooth, then return it to the pot.
Stir in the coconut milk and lime juice, and season with salt and pepper to taste.
Warm the bisque gently over low heat if needed, but do not let it boil.
Serve the bisque hot, garnished with chopped cilantro and crispy tortilla strips if desired.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5439 mg | 236% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 55.6 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3741 mg | 80% | |
*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.
