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Roasted Carrot Bisque

This simple soup is a great way to showcase fresh carrots. It’s slightly rich, naturally sweet, a little rustic, and very comforting. Serves 6-8 people.
Course Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Laila Sbeinati

Ingredients

  • 2 pounds carrots peeled and cut into 1-inch chunks
  • 1 medium onion halved and then quartered
  • 2 garlic cloves
  • 1½ tablespoons melted coconut or olive oil
  • 1½ tablespoons honey or maple syrup
  • 4 cups 1 quart chicken or vegetable broth
  • 1 14-ounce can full-fat coconut milk
  • 1½ cups water more or less as needed
  • 1 to 1¼ teaspoons salt
  • ⅛ to ¼ teaspoon black pepper
  • Coconut cream or additional full-fat coconut milk for garnish (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 425F
  • Place the carrots, onion, and garlic cloves on a large rimmed baking sheet and toss with the oil and sweetener to coat. Spread out the vegetables into a single layer.
  • Roast for 20 minutes. Stir and spread the vegetables back into a single layer. Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.
  • Transfer the roasted vegetables to your blender or food processor and add the broth. Blend for 2 to 3 minutes, or until relatively smooth. This may need to be done in two batches.
  • Pour the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk and desired amount of water to thin. Season with the salt and pepper to taste. Cook until heated through.
  • Ladle into bowls. If desired, swirl with a little coconut cream or coconut milk and sprinkle with parsley.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

Flavor Variations Curry: While heating in step 5, stir in 2 to 3 teaspoons of your favorite curry powder. Smoky: While heating in step 5, stir in ½ to 1 teaspoon of smoked paprika, or to taste. Herb: Garnish each bowl with 1 tablespoon of chopped fresh herbs, such as basil, thyme, or rosemary, or add the herbs to the vegetables during the last minute of roasting. Winter: For a creamier seasonal finish, substitute sweet potatoes or squash for the carrots.