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
The joy of this soup is in the balanced flavors. Make this creamy, vegan bisque as written, then cater it to your own tastes!
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 to 2 chili peppers, seeded and chopped
- 1 teaspoon lime juice
- Salt and pepper, to taste
Instructions
- 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.
- 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.
- Remove from heat. Puree soup in batches in a blender or use an immersion blender until perfectly smooth.
- Just before serving, stir in lime juice, salt and pepper.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 882mgCarbohydrates: 28gFiber: 8gSugar: 12gProtein: 4g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Do you like ginger?
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!
I love using coconut milk in bisques! This recipe looks fantastic. I’m so excited to be making soups again now that the weather is cooler.
Oh, and yes, I do like ginger. 🙂
I’m just starting to use coconut milk, but I LOVE it! So much creaminess and flavor without so many calories.
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!
It is awesome for lunches! I’d imagine it would freeze okay too because of the coconut milk instead of dairy.