Carrot-Ginger Bisque

Here’s a delicious, light carrot-ginger bisque recipe from our Chef Ambassador Rocky Durham that can be served hot or cold. It’s perfect for a lovely summer lunch or an excellent dinner. It’s the perfect recipe for those delicious, locally-grown carrots from the farmers’ market!

2 T. Coconut Oil
1 Large Yellow Onion, diced
2# Carrots, peeled and chopped
2 T. Fresh Ginger, peeled and grated
Water or Vegetable Broth to cover
1 13.5oz Can Coconut Milk, full fat
Salt and White Pepper to taste

  1. Place a medium-sized pot over medium heat.
  2. Add coconut oil and onions and saute for 3 to 4 minutes, stirring frequently.
  3. Add carrots, ginger and cover with water or vegetable broth.
  4. Bring to a simmer and cook for 15 to 20 minutes or until carrots are soft.
  5. Allow to cool.
  6. Working in batches, puree soup in a blender with coconut milk.
  7. Season to taste with salt and white pepper.
  8. May be served hot or cold.

Comments are closed.