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gingered coconut and carrot bisque

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I’m not a big fan of ginger.

I hear all the talk about how good it is for you and how many things it can cure (stomach aches! colds! brain fog!) and while that sounds all fine-and-dandy, I have a hard time working myself up to eating a lot of the silly looking root.

I’m slowly coming around though. I’m beginning to realize that ginger works really well when used as a background note to other flavors. So often things that are flavored ginger are so incredibly overwhelming, but ginger can be used subtly. And when it is, the flavor adds a hint of sharpness without burning your tongue off.

The coconut milk in this soup also helps make this vegan, soy-free and gluten-free. But not taste-free. Oh no. I promise.

Gingered Coconut and Carrot Bisque

Inspired by the UltraMetabolism Cookbook

The joy of this soup is the balanced flavors. Try adding more garlic or ginger if you want to take the bisque in a different direction. A touch more ginger and it feels Asian-inspired, a little more garlic and you have a more American/Italian influence. Cater it to your own tastes.

Serves four (generously)

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Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 pounds carrots, chopped roughly
  • 4 cups vegetable broth
  • 1-13 ounce can light coconut milk
  • 1-2 chili peppers, seeded and chopped
  • 1 teaspoon lime juice
  • Salt and pepper, to taste

Directions:

  1. Heat olive oil in a soup pot over medium-high heat. Add onion, garlic, and ginger and cook until just soft and translucent, about 5 minutes.
  2. Add carrots, vegetable broth, coconut milk and chili peppers. Bring to a boil, reduce heat and simmer for 20-25 minutes or until carrots are fork tender.
  3. Remove from heat. Puree soup in batches in a blender or use an immersion blender until perfectly smooth.
  4. Just before serving, stir in lime juice, salt and pepper.

Do you like ginger?

 

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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5 Responses
  1. Jennifer

    Just made this tonight, it was so good! For the chili peppers, I added two dried chili peppers, and took them out before I blended it, and then added them back in afterwards. The touch of lime, right before serving, added a delightful flavor. Thanks for this excellent recipe. I will make it again!

  2. I LOVE ginger! I put it in a lot of things I eat. I eat a lot of Asian food, though, which I know isn’t your favorite!

    And yes, this bisque looks awesome. I need to make it for lunches!

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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