Carrot Coconut Ginger Bisque - The Lodge at Woodloch
Prep time: 
Cook time: 
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  • 3 pounds carrots, peeled and small diced
  • 1 large onion, small diced
  • 2 tablespoons grapeseed oil (vegetable or olive oil will work too)
  • 2 cloves roasted garlic, minced
  • 1-2 tablespoon peeled and grated ginger
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • a few dashes fresh black pepper
  • 1 can coconut milk
  • 2 cups carrot juice
  • 2 box (32 oz.) Rice Dream Rice Milk
  • 1 tablespoon honey or maple syrup
  1. In a stockpot over low-medium heat, cook the carrots and onions in the grapeseed oil for 7 to 10 minutes; cover and stir occasionally.
  2. Cook the onions until soft.
  3. Add the garlic, curry powder ginger, salt, and pepper; sauté for 1 more minute.
  4. Add the 2 cups of carrot juice, coconut milk and cover, bring to a boil.
  5. Lower the heat and simmer 20-25 minutes, or until the carrots are tender. Add the rice milk and bring to a low boil.
  6. Turn the heat off. blender to puree the soup; and add it back to the soup pot.
  7. Add the maple syrup and stir. Serve hot.
I have made this soup with and without the curry powder, both ways were delish!
Recipe by Souffle Bombay at