Roasted Carrot Bisque
This simple soup is a great way to showcase fresh carrots, and it's a sample recipe from Alisa's cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. It's slightly rich, naturally sweet, a little rustic, and very comforting.
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
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 fresh chopped 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.