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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.

Phone:      (864) 241.6689
E-mail:      veera@chefveera.com
Address:   Greenville, SC
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Chef Veera

Carrot Coconut Bisque Soup

Warming, Vegan and Delicious

 

This incredible coconut ginger carrot bisque is so easy to make and has the most amazing slightly sweet and perfectly spiced flavor

 

If you like coconut and ginger this nourishing and filling soup is just right for you! Filled with the powerful anti-inflammatory effects and strong antioxidant value of turmeric, it is easy to make with some pantry staples.  Warming, creamy with that slow-cooked taste, yet comes together in less than 30 minutes, so make it on a weeknight, or make a big batch some weekend and freeze some for later this winter.

 

Be BRAVE and try some variations too – don’t have enough carrots, add in some chopped up sweet potato. If you are not a fan of the spice of Sambal, substitute with some cumin and cinnamon instead.

 

Enjoy this warm, decadent tasting soup on a cool fall or winter night while knowing that it is vegan, healthy and good for you!

 

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Coconut Ginger Carrot Bisque

 

 

Ingredients

 

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

 

Garnishes

Chopped cilantro

Chopped, toasted peanuts or cashew nuts

Drizzle of Crème Fraiche or Coconut Cream (optional)

 

 

Preparation

 

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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