Carrot Cilantro Bisque

Finally getting around to blogging about this creation after a really busy Easter weekend! We had a random spring blizzard that came through Minnesota last week with non-stop snow from noon until 10pm at our house, white out conditions and a sudden craving for something warm and comforting. Since we were getting ready to head out of town I decided to make something out of what I had on hand and needed to be used. This might be one of my favorite recipes in a while – packed with nutrients, flavor and easy to make. It reheats really well – I’m having it for lunch today and it still tastes great 5 days later. Low glycemic, dairy free, grain free, gluten free – YAHOO!

Carrot Cilantro Bisque

  • 10 larger carrots, washed and cut into 3-4 inch pieces
  • 1 large white onion, chopped
  • 4 cups water
  • 2 cans full fat coconut milk (I use Natural Value, I buy on Amazon prime by the case)
  • 1 large bunch fresh cilantro
  • 1 tsp ground ginger
  • 3 TBSP fresh minced garlic
  • Himalayan salt
  • Fresh black pepper

Start by boiling the carrots and onion in the 4 cups water, stirring occasionally. The water boils down, but the heat still softens the vegetables. Once they’re mushy use an immersion blender in the pot to puree them, I still had some chunks but that’s okay because once you add the coconut milk there is more liquid to blend with. Add the 2 cans full fat coconut milk and 1 tsp ground ginger, stirring until the coconut milk fat melts. Add the bunch of cilantro (I used the entire bunch stems and all, just tearing by hand directly into the pot). Blend again with the immersion blender so the cilantro is fine and any remaining chunks of carrot and onion are pureed. Season with salt and pepper (I usually go lighter with the Himalayan salt as it is saltier in taste) and the 3 TBSP of minced garlic and stir. Let simmer for 10-15 minutes and serve.

A note about the garlic: I added it toward the end because I wanted a really good garlic flavor, without it getting mushy. You know when garlic is cooked, but not overcooked? It was like that, just enough time so that it wasn’t overpowering/bitter but still firm.IMG_7430[1]IMG_7432[1]



Carrot Ginger Bisque

I decided to call it bisque instead of soup, it has that thick, velvety texture of a good bisque. This was inspired by the purchase of my new kitchen appliance, my immersion blender. A simple, nutrient packed, flavorful recipe. Dairy, sugar and nightshade free. The pears really added a nice sweetness to it, that took the place of maple syrup or honey.

Ginger Carrot Bisque

  • 6 large carrots, sliced
  • 1/2 a diced red onion
  • 10 cups water (don’t worry, it’s not watery)
  • 2 bosc pears, peeled and cut
  • 2 TBSP Tropical Traditions Coconut Oil
  • Juice of 1 lemon
  • 2 TBSP fresh grated ginger
  • Garlic powder
  • Sea salt
  • Black pepper
  • Cinnamon
  • Cloves

I started by boiling 8 cups of hot water in a stock pot. Once it came to a rolling boil, I added the carrots and red onion. I let these two boil until they were soft, about the same time the water had completely evaporated. It doesn’t matter how soft/mushy they get, because they’ll be puréed anyway. I added the remaining 2 cups of water, pears and coconut oil, and used my new immersion blender to purée, all the while, keeping it on very low heat. Once everything was puréed, I added the remaining ingredients, all spices (without measurements) were to taste, so experiment with how garlicky/clove-y you want it. I let it simmer for about 30 minutes, and done!DSC_0191

So filling, hearty, and comes to work with me for lunch, very easily 🙂