This delicious and nourishing Roasted Carrot Bisque is a sample recipe from Alisa Fleming’s latest cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets.
Alisa’s all about the options! And in this recipe, she shares with you several variations that you can choose to enhance the flavor just how you like it.
This wonderful Roasted Carrot Bisque graces the cover of Eat Dairy Free . It’s flavorful, nutritious, and also quite easy, despite the refined presentation. You can even roast the vegetables ahead for a speedy 10-minute carrot cream soup. Roasting brings out the natural sweetness of the carrots and adds a wonderful caramelized richness.
Get your copy of Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets from Amazon. And for more information on Alisa’s work, check out her website.
Roasted Carrot Bisque
Ingredients
- 2 pounds carrots peeled, stemmed, and cut into 1-inch chunks
- 1 medium onion halved and then quartered
- 2 garlic cloves whole but peeled
- 1½ tbsp melted coconut or olive oil
- 1½ tbsp maple syrup
- 4 cups (1 quart) vegetable broth
- 1 14 ounce can can full-fat coconut milk
- 1½ cups water more or less as needed
- 1 to 1¼ tsp salt or to taste
- ⅛ to ¼ tsp black pepper or to taste
- Coconut cream or full-fat canned coconut milk, to garnish optional
- Chopped fresh parsley, to garnish optional
Instructions
- Preheat your oven to 425ºF.
- Place the carrots, onion, and garlic on a large rimmed baking sheet, and toss with the oil and sweetener 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 your blender or food processor with the broth. Puree 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, desired amount of water to thin, salt, and pepper to taste. Cook until heated through.
- Ladle into bowls and optionally swirl with a little coconut cream or coconut milk and sprinkle with parsley.
Notes
ABOUT THE RECIPE AUTHOR: Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.
