Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb carrots, peeled and cut into chunks
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp whole cumin seeds (or 3/4 tsp ground cumin)
- 1 medium yellow onion, chopped
- 3 large garlic cloves, sliced
- 2 tbsp fresh ginger, finely grated
- 4 cups low-sodium vegetable broth
- 1 (13.5 oz) can full-fat coconut milk (about 1 2/3 cups), well shaken
- 1–2 tsp fresh lime juice (optional)
- Chopped cilantro or parsley, extra coconut cream, and toasted cumin for garnish
Do This
- 1. Heat oven to 400°F (200°C). Toss carrots with 2 tbsp olive oil, 1/2 tsp salt, and pepper. Roast 30–35 minutes until caramelized and tender.
- 2. Toast cumin seeds in a dry pan over medium heat 1–2 minutes until fragrant; transfer to a plate to cool, then lightly crush.
- 3. In a pot, heat remaining 1 tbsp olive oil over medium. Sauté onion with 1/2 tsp salt until soft, 5–7 minutes. Add garlic and ginger; cook 1–2 minutes.
- 4. Add roasted carrots, toasted cumin, and broth. Simmer 10 minutes to meld flavors.
- 5. Stir in most of the coconut milk (reserve a few tablespoons for garnish). Simmer 2–3 minutes, then remove from heat.
- 6. Blend very smooth with an immersion blender or in batches in a stand blender. Thin with water or broth as needed; adjust salt, pepper, and lime juice.
- 7. Rewarm gently if needed. Serve in warm bowls with a swirl of coconut cream, a sprinkle of toasted cumin, and fresh herbs.
Why You’ll Love This Recipe
- Roasting the carrots concentrates their natural sweetness, giving the bisque deep, complex flavor.
- Fresh ginger, garlic, and toasted cumin add gentle warmth without making the soup spicy.
- Coconut milk creates an ultra-smooth, luxurious texture while keeping the recipe completely dairy-free.
- The recipe is simple and make-ahead friendly, yet elegant enough for dinner parties.
Grocery List
- Produce: Carrots, yellow onion, garlic, fresh ginger, lime (optional), fresh cilantro or parsley (for garnish).
- Dairy: None required (this bisque is naturally dairy-free). Optional: plain yogurt or heavy cream for non-vegan swirl.
- Pantry: Olive oil, kosher salt, black pepper, whole cumin seeds (or ground cumin), low-sodium vegetable broth, full-fat coconut milk.
Full Ingredients
For the Roasted Carrot–Ginger Bisque
- 2 pounds carrots, peeled and cut into 1-inch chunks (about 8–10 medium carrots)
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon whole cumin seeds (or 3/4 teaspoon ground cumin)
- 1 medium yellow onion, chopped (about 1 1/2 cups)
- 3 large garlic cloves, thinly sliced
- 2 tablespoons fresh ginger, finely grated or minced (from about a 2-inch piece)
- 4 cups low-sodium vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk, well shaken (about 1 2/3 cups)
- 1–2 teaspoons fresh lime juice, to taste (optional but brightens the flavor)
- Water or extra broth as needed to adjust thickness (2–4 tablespoons)
For Serving (Optional but Recommended)
- Reserved coconut cream or coconut milk, for swirling
- Extra toasted cumin seeds or a pinch of ground cumin
- Chopped fresh cilantro or flat-leaf parsley
- Freshly ground black pepper
- Crusty bread or warm flatbread, for dipping
Step-by-Step Instructions
Step 1: Prep and Roast the Carrots
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. Place the carrot chunks on the tray and drizzle with 2 tablespoons of the olive oil. Sprinkle with 1/2 teaspoon kosher salt and the black pepper. Toss well to coat, spreading the carrots out in a single layer so they roast rather than steam.
Roast for 30–35 minutes, stirring once halfway through, until the carrots are very tender and nicely caramelized on the edges. The more color you develop (without burning), the deeper the flavor of your bisque will be.
Step 2: Toast the Cumin Seeds
While the carrots roast, place a small dry skillet over medium heat. Add the cumin seeds and toast, shaking the pan often, for 1–2 minutes until fragrant and a shade darker. Watch closely, as they can burn quickly. Transfer the seeds immediately to a small plate to cool so they do not continue cooking.
Once cool, lightly crush the seeds with the back of a spoon or in a mortar and pestle. This releases their aroma while still leaving some texture. If using ground cumin instead, simply measure it out now; you will add it in the next step instead of toasting.
Step 3: Sauté the Aromatics
In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft, translucent, and just starting to turn golden around the edges.
Add the sliced garlic and grated ginger. Cook for 1–2 minutes more, stirring often, until fragrant and the garlic is just barely turning pale golden. Do not let the garlic brown deeply, or it will introduce bitterness into the bisque.
Step 4: Build the Soup Base
Add the roasted carrots to the pot along with any juices from the baking sheet. Stir in the toasted, crushed cumin seeds (or ground cumin, if using) until the vegetables are well coated with the spices.
Pour in the vegetable broth and stir to combine, scraping the bottom of the pot to release any browned bits. Increase the heat to medium-high and bring the mixture just to a gentle boil. Immediately reduce the heat to low, cover partially, and simmer for 10 minutes to let the flavors meld.
Step 5: Add Coconut Milk and Simmer Briefly
Shake the can of coconut milk well before opening. Reserve 2–3 tablespoons in a small bowl for garnish, if you like. Pour the remaining coconut milk into the pot and stir to combine. The soup should now look creamy and pale orange.
Simmer, uncovered, over low heat for another 2–3 minutes, just until hot and steamy. Avoid boiling vigorously at this stage, as it can cause the coconut milk to separate slightly. Turn off the heat.
Step 6: Blend Until Ultra-Smooth
For an ultra-smooth bisque, use a high-speed blender if you have one. Let the soup cool for a couple of minutes, then carefully ladle it into the blender in batches, filling no more than two-thirds full. Vent the lid slightly and cover with a clean kitchen towel to allow steam to escape. Blend each batch on high for 30–60 seconds, until completely silky.
As you blend, return the smooth soup to a clean pot. If it seems too thick, whisk in a splash of water or extra broth, 1–2 tablespoons at a time, until it reaches your desired consistency. You are aiming for a texture that is pourable yet luxuriously thick, like light cream.
If you prefer, you can use an immersion blender directly in the pot. Take your time and blend thoroughly, moving the blender head around the pot until the bisque is as smooth as possible.
Step 7: Season, Garnish, and Serve
Return the blended bisque to low heat. Taste and adjust the seasoning: add more salt if needed, and a pinch of black pepper. If you enjoy a brighter flavor, stir in 1–2 teaspoons of fresh lime juice, tasting as you go.
Warm the soup gently until hot but not boiling. Ladle into warm bowls. Swirl a spoonful of the reserved coconut cream over each portion, then sprinkle with a pinch of toasted cumin seeds or ground cumin, freshly ground pepper, and chopped cilantro or parsley. Serve immediately with crusty bread or warm flatbread for dipping.
Pro Tips
- Roast dark, not burnt: Deeply caramelized carrots are key to flavor. If edges are just starting to look dark brown, that is perfect; if they are blackening, reduce the heat slightly.
- Use fresh ginger: Powdered ginger will not deliver the same bright warmth. A microplane or fine grater makes quick work of fresh ginger.
- Blend in batches: For the silkiest bisque, a stand blender works best. Do not overfill and always vent the lid when blending hot liquids to avoid splatters.
- Control thickness: The soup will thicken as it stands. Keep a bit of extra hot water or broth handy to whisk in just before serving if it becomes too thick.
- Balance with acid: A small squeeze of lime or a splash of mild vinegar at the end lifts the flavors and keeps the bisque from tasting flat.
Variations
- Spicier version: Add 1/4–1/2 teaspoon red pepper flakes or a pinch of cayenne with the garlic and ginger for a gentle heat that complements the sweetness of the carrots.
- Curried carrot bisque: Replace or supplement the cumin with 1–2 teaspoons mild curry powder added with the onions, and finish with a squeeze of lime and fresh cilantro.
- Non-vegan swirl: For an extra-rich finish, swirl in a spoonful of plain Greek yogurt or a drizzle of heavy cream just before serving instead of (or in addition to) the coconut cream garnish.
Storage & Make-Ahead
Let the bisque cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors actually deepen and improve by the next day, making this an excellent make-ahead option for entertaining. Reheat gently on the stovetop over low to medium-low heat, stirring often, until just hot. Avoid boiling vigorously to keep the texture smooth and prevent the coconut milk from separating.
For longer storage, freeze the soup (without garnishes) for up to 3 months. Thaw overnight in the refrigerator, then reheat gently, whisking to bring it back to a silky consistency. If the bisque is too thick after reheating, add a splash of water or broth and adjust seasonings as needed.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without bread or optional dairy garnish): about 270–310 calories; 6–8 g protein; 20–24 g fat; 21–25 g carbohydrates; 5–7 g fiber; 8–11 g natural sugars. Sodium will vary depending on the broth and salt used. These numbers are estimates and will differ based on specific brands and exact portion sizes.
