Roasted carrot bisque
This simple soup is a great way to showcase fresh carrots. It's slightly rich, naturally sweet, a little rustic, and very comforting.
Ingredients
- 2 pounds carrots peeled, cut into chunks
- 1 onions peeled, halved, then quartered (use white parts of one bunch of green onions for the MRP migraine diet)
- 2 cloves garlic peeled
- 1-1/2 tablespoons coconut oil melted, or extra virgin olive oil
- 1-1/2 tablespoons honey maple syrup for vegan version; omit for MRP and Whole30
- 4 cups chicken stock (low-sodium) or low-sodium vegetable broth
- 14 ounces coconut milk canned, full-fat
- 1-1/2 cups water (filtered or spring)
- 1 teaspoon sea salt omit for MRP or low-sodium diets
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 425F/220C/gas mark 6.5.
- Place the carrots, onion, and garlic cloves on a large rimmed baking sheet and toss with the oil and sweetener to coat. Spread out the vegetables into a single layer.
- Roast for 20 minutes. Stir and spread the vegetables back into a single layer. Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.
- Transfer the roasted vegetables to your blender or food processor and add the broth. Blend for 2 to 3 minutes, or until relatively smooth. This may need to be done in two batches.
- Pour the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk and desired amount of water to thin. Season with the salt and pepper to taste. Cook until heated through.
- Ladle into bowls. If desired, swirl with a little coconut cream or coconut milk and sprinkle with minced fresh parsley.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Flavor variation: While heating in step 5, stir in 2 to 3 teaspoons of your favorite curry powder.