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Roasted Carrot Bisque from Eat Dairy Free by Alisa Fleming

This simple soup is a great way to showcase fresh carrots. It’s slightly rich, naturally sweet, a little rustic, and very comforting.
Servings 8 people

Ingredients

  • 2 pounds carrots peeled and cut into 1-inch chunks
  • 1 medium onion halved and then quartered
  • 2 garlic cloves
  • 1 1/2 tablespoon melted coconut or olive oil
  • 1 1/2 tablespoon honey or maple syrup
  • 4 cups vegetable broth
  • 14 oz full-fat coconut milk
  • 1 1/2 cup water more or less as needed
  • 1 to 1 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon black pepper
  • Coconut cream or additional full-fat coconut milk, for garnish (optional)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  • Preheat your oven to 425.F.
  • Place the carrots, onion, and garlic cloves on a large rimmed baking sheet and toss with the oil and sweetener to coat.
  • Spread out the vegetables into a single layer. Roast for 20 minutes. Stir and spread the vegetables back into a single layer.
  • Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.
  • Transfer the roasted vegetables to your blender or food processor and add the broth. Blend 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 and desired amount of water to thin.
  • Season with the salt and pepper to taste. Cook until heated through. Ladle into bowls. If desired, swirl with a little coconut cream or coconut milk and sprinkle with parsley.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

Flavor Variations
  •        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 1/2 to 1 teaspoon of smoked paprika, or to taste.
  •        Herb: Garnish each bowl with 1 tablespoon of chopped fresh 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.
Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.