nutritional information

Per 1 1/2-cup serving:

  • Calories: 225
  • Protein: 3 g
  • Total Fat: 13 g
  • Saturated Fat: 6 g
  • Carbohydrates: 27 g
  • Cholesterol: 0 mg
  • Sodium: 716 mg
  • Fiber: 6 g
  • Sugar: 12 g
Vegan Gluten-Free

Sweet & Spicy Carrot Bisque

Sweet & Spicy Carrot Bisque

Serves 4

This recipe, created by Aylene Lambert, won Best Soup in VT's 2011 Chef Challenge. Lambert got the idea for this soup while trekking across England with her husband. "We were at this lodge in the middle of nowhere, expecting pretty basic English food," she says. "Instead, they had the most incredible vegetarian banana curry. The next day we had so much energy for hiking." On a cold winter night back in New York, Aylene used the same banana flavor to make a velvety carrot bisque.
  • 1 Tbs. canola oil
  • 1 medium yellow onion, diced (1 cup)
  • 1 tsp. plus 1 pinch salt
  • 2 Tbs. minced fresh ginger
  • 1 Tbs. curry powder
  • 1 pinch cayenne pepper
  • 4 large carrots, peeled and cut into ¼-inch rounds (4 cups)
  • 1 ripe banana, peeled and sliced
  • 1 13.5-oz. can light coconut milk, divided
  • 2 ½ Tbs. lime juice

1. Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1 to 2 minutes, or until fragrant. Add curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.

2. Add carrots, banana, 1 tsp. salt, and 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.

3. Purée soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice.

4. Simmer remaining 3/4 cup coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half.

5. Ladle soup in bowls, and swirl 11/2 Tbs. coconut milk reduction into each serving.

January/February 2011 p.74

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Wonderfully refreshing compliment of heat and sweet. Makes me forget about the winter.

ndtjr - 2015-02-22 16:32:16

In response to Luna who can't use most other types of milk, I'm sure hemp milk would work, sweetened or unsweetened, it'd just be a slightly different flavor.

Amc - 2014-10-20 02:01:55

This is a simple and delicious soup! I added extra curry ... yum.

Bethlyn Ferrigan - 2014-03-18 20:33:25

Delicious! Very interesting results, flavors blend beautifully. Great vegetarian variation of regular carrot bisque.

Cheli - 2014-01-26 22:59:46

I wish authors of recipes would use weight or measurement for things like vegetables. There are so many variables. What is large? If you are cooking with heirloom organic veg a large carrot might be quite a bit smaller. Also, if you are traveling/living outside of USA -- veggie size varies.

Catherine - 2013-12-17 10:21:55

Carroll Bisque

Gaby - 2013-12-09 22:52:34

can water or (some type of) juice be substituted in place of the coconut milk? ( coconut milk, dairy milk, almond milk, rice milk and soy products ALL make me sick )... otherwise this sounds delicious.

Luna - 2013-11-19 16:55:25

Just made it, I am no chef so I was pretty impressed with myself that it turned out so good! My husband IS the chef in the family and his comments were as such, "I think it's exactly how it is supposed to be. I might use Garam Masala (less than 1 Tbs) instead of the curry powder for a better spice flavor since curry powder is so heavy on the turmeric. And I might roast the carrots in olive oil in the oven first to give it a more well-rounded flavor." But overall, YUM!!!

Sandra Montminy - 2013-09-17 23:38:56

This soup is amazingly good. It is creamy and has a lot of flavor. I add extra broth because I like it a little thinner, but this has to be one of the best soups I have ever tasted.

Renee - 2013-06-11 17:59:18

I just finished making this for my lunch this week. This was a great receipe that didnt take much time at all. I was very impressed with the way all of the flavors went so well with each other. My boyfriend who does not eat vegetables at all and he even though it was good. I will be adding this to my favorites list for sure!!

Kellie Tinnon - 2013-03-03 20:22:18

Very easy to make. 90% of the time I have coconut milk in the house. The day I decided to make this of course I didn't have any. I used almond milk - very good too!

Fran McMullen - 2013-02-27 21:54:03

Thie might be one the kids would like. I would serve it with brown rice or farro

Elizabeth Treister - 2013-02-25 23:02:09

Just made this, took about an hour and was well worth it. Delicious! Double it if you plan to have some left over.

Allie - 2013-02-22 22:21:06

This soup is the absolut best !!!!

Sabine Davidson - 2013-02-18 23:12:38

This was absolutely amazing!!! My boyfriend and I enjoyed it thoroughly and I've recommended it to all my friends.

Terry - 2012-10-09 20:04:08