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Carrot Coconut Ginger Bisque - Dairy Free - Recipe from one of the top destination spas in the U.S. - The Lodge at Woodloch in PA

Carrot Coconut Ginger Bisque - The Lodge at Woodloch

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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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!