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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Sweet and Spicy Carrot Bisque

Carrot Soup 2

I love soups that have layers of complex flavors. Where, in every bite, you taste multiple ingredients with bursts of sweetness and spice.

And while this soup is probably more of a fall soup, I had a ton of leftover carrots in my fridge and I needed to use them up! This recipe was the perfect choice.

Carrot Soup 3

It was inspired by a recipe I found in Soup Swap: Comforting Recipes to Make and Sharebut I modified it pretty significantly to give it more spice 🙂

This soup is warming, comforting, slightly sweet and super satisfying. The banana and coconut milk add a ton of creaminess without adding actual cream, and the lime brings a bright, citrusy feel to the soup. We served it with a small grilled cheese sandwich made on sprouted wheat bread for some additional protein and fiber.

Carrot Soup 1

The husband loved it, and it’s super kid friendly too!

Sweet and Spicy Carrot Bisque

Makes 4 Servings. Nutritional Info Per Serving: 172 Calories, 10.1g Fat (5.2g Saturated), 426mg Sodium, 19.4g Carbs, 4.4g Fiber, 7.4g Sugar, 3.3g Protein

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1/2 tsp salt (more to taste)
  • 2 Tbsp minced fresh ginger
  • 1 Tbsp curry powder
  • 1/8 tsp cayenne pepper
  • 4 cups of peeled, sliced carrots (about 6-7 carrots)
  • 1 ripe banana, peeled and sliced
  • 1 15oz can light coconut milk
  • 2.5 Tbsp lime juice
  • Toasted pepitas (for garnish)

Instructions

  1. Heat oil in a saucepan over medium heat. Add onion and a pinch of salt, saute 5 min until onion is soft. Stir in ginger, cook 1-2 min. Add curry powder, cayenne and 1/4 cup water. Cook 1-2 min, stirring to coat onion & 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 for 25 min or until carrots are soft enough to be pierced with a fork.
  3. Puree soup using an immersion blender or in batches using a regular blender. Return soup to pot and stir in 1 cup light coconut milk and lime juice.
  4. Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half. Ladle soup into bowls, and swirl 1.5 Tbsp coconut milk reduction into each serving. Top with pepitas (about 1 tsp per bowl).

Notes

https://www.pickyeaterblog.com/sweet-spicy-carrot-bisque/

I created this post as part of Book Club Cookbook’s soup swap blogger party, to celebrate the launch of Soup Swap: Comforting Recipes to Make and Share by Kathy Gunst, Resident Chef for NPR’s “Here and Now.”

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23 responses to “Sweet and Spicy Carrot Bisque”

  1. A Delicious recipe! Made this tonight. Included about a cup of chopped carrot tops also to further boost the nutritional content. This recipe is a definitely a keeper!

  2. This is just like the carrot ginger soup from Trader Joe’s (the one in the carton)! I’d imagine that this version has less calories and is much healthier, right?

    • Yeah I’d say this is much more flavorful and has a heartier texture than the one from Trader Joe’s, but it’s probably the same in terms of number of calories per serving! The benefit to this one is that it’s fresh and all-natural – so no preservatives or anything the shelf-stable soups might have! 🙂

  3. This soup is fantastic! Very flavourful. My husband loved the exotic touch delivered by the banana. I will be making this again. Thanks!

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