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Carrot Coconut Ginger Bisque - The Lodge at Woodloch
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Print Recipe
Ingredients
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
Instructions
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.
Cook the onions until soft.
Add the garlic, curry powder ginger, salt, and pepper; sauté for 1 more minute.
Add the 2 cups of carrot juice, coconut milk and cover, bring to a boil.
Lower the heat and simmer 20-25 minutes, or until the carrots are tender. Add the rice milk and bring to a low boil.
Turn the heat off. blender to puree the soup; and add it back to the soup pot.
Add the maple syrup and stir. Serve hot.
Notes
I have made this soup with and without the curry powder, both ways were delish!