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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comments

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

Beautifully simple, delicious recipe. I upped the spices, adding turmeric and others - check it out! http://spicedcuriosity.com/carrot-bisque-spicy-filling-sweet/ Thanks for posting, VT.

Miachel Pruett - 2012-09-01 15:30:09

I just made this recipe and I thought it was delicious! It is lightly sweet, spicy and very creamy. For those who found the curry flavor overpowering I recommend mixing up your own blend vs buying a commercial spice: 2 TBS cumin 2 TBS coriander 2 tsp turmeric 1/2 tsp each crushed red pepper, mustard seed and ground ginger Mix it all up in a spare coffee grinder or mortar and pestle. Use one TBS in the recipe, enjoy!

Kathleen - 2012-02-12 17:22:54

I appreciate Nannalil RN's information and caution regarding ingredient substitutions for coconut milk. There are healthy and unhealthy substitutions and we need information to make decisions about our health. Thanks, Nannalil!

Lindsey - 2012-01-27 12:20:13

We all have opinions, but this is a recipe review page. Thanks for saying that, Janice.

Daisy - 2012-01-25 00:14:00

Ick! This soup is so acidic it could burn a hole through your tongue. I made it for my boyfriend last night and he couldn't eat it. I ate a little bit and regretted it all evening. I'm a longtime vegan, and my bf and I are open to new flavors and foods, but this soup is all wrong. The curry powder, lime, carrots and onion are perhaps in the wrong proportions to the rest of it. It is much too acidic and I will not make it again.

Lauren - 2012-01-19 11:34:09

Delicious and so warming! I will make this again.

MA - 2012-01-18 12:17:58

I wish people would save their politics for other places, and simply review recipes here.

Janice - 2012-01-15 15:34:45

Another comment regarding the use of soy milk. It would really be more benefical to use almond milk, rice milk or hemp milk, than soy. Soy milk is predominantly made from GMO soybeans. GMO products have proven to cause infertility, cancers and decreased life span of animals. No human testing has been provided, as it is a new product from Monsanto. It is also not a product that our livestock was meant to be fed. Grasses are what they are to be fed. Soy and other grains only increase weight, not health of the animals. Also, when given a choice, animals will choose organic sources over GMO sourced foods. Soy also contains phytoestrogens, that play havoc with our hormone levels...men and women. Please do your own research. The industries will feed themselves, not us.

nannalil,RN - 2012-01-12 09:37:39