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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Carrot Coconut Bisque Soup

Coconut Ginger Carrot Bisque

Recipe Blog Post




1 ½ tablespoons Unflavored EVOO

1 large yellow onion, chopped

2 tablespoons ginger paste or minced ginger

4-5 cloves garlic, minced

1 ½ lb carrots, chopped

1 ½ teaspoons ground turmeric

3-4 teaspoons Sambal Oleak / Thai Chili Sauce /Sriracha (or to taste)

4 cups vegetable stock

1 can (15 oz) unsweetened coconut milk

1 tablespoon lime juice (from ½ a lime)

Salt and pepper to taste



Chopped cilantro

Chopped, toasted peanuts or cashew nuts

Drizzle of Crème Fraiche or Coconut Cream (optional)





Heat the EVOO in a soup pot over medium heat. Add the chopped onions and sauté until translucent and soft (about 4 minutes). Add the ginger and garlic and continue sautéing until fragrant (another 2-3 minutes).


Add the carrots, turmeric and stock to the pot. Bring to a boil and then reduce the heat and simmer, covered, for 15-18 minutes until the carrots are tender.


Blend the soup in batches in a blender or food processor and return to a clean pot. Add the coconut milk, lime juice and sambal (to taste). Season with salt and fresh cracked pepper.


Serve with toppings of chopped cilantro, chopped toasted nuts and a drizzle of crème fraiche (if using)






Serves 4

Total Time: 30 minutes










Categories: Soups & Salads, Appetizer, Light Lunch, Vegan, Vegetarian, Gluten Free, Dairy Free, Coconut Ginger, Carrot Bisque, Turmeric, Sambal Oleak, Coconut Milk, Peanuts, Cashew Nuts, Warming, Winter Soup, Fall Flavors,



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