spicy carrot ginger bisque
👨🍳 Chefy Tip: Carrots go in at 400°F for 25–30 minutes — check at 25. They should have deep color on the edges, not just orange. Stir the bisque after adding coconut milk, never boil. Finish with lemon off the heat.
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Ingredients
Shop ingredientsInstructions
Preheat the oven to 400°F (200°C).
Toss the carrots with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast for 25-30 minutes, or until the carrots are tender and caramelized.
In a large pot, combine the roasted carrots, ginger, vegetable broth, and coconut milk.
Bring to a simmer and cook for another 10 minutes, allowing the flavors to meld together.
Blend the soup until smooth using an immersion blender or by transferring it to a blender.
Stir in the lemon juice and fresh cilantro, then serve hot, garnished with extra cilantro or a swirl of coconut milk.
Carrots are rich in beta-carotene, which is beneficial for eye health and immunity. Ginger has anti-inflammatory properties that can help reduce pain and promote gut health.