Vegan Carrot Coconut Bisque

Vegan Carrot Coconut Bisque

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  • 8 carrots, chopped
  • 1 tablespoon olive oil
  • 1/8 cup minced shallots
  • 1/2 teaspoon white pepper
  • 1 teaspoon sea salt
  • 1 tablespoon whole wheat flour
  • 1 cup vegetable stock
  • 1 1/2 cup light coconut milk
  • 1/2 cup finely chopped fresh basil
  • 1/2 teaspoon nutmeg


Steam carrots until soft, about 7 to 9 minutes. While steaming, heat olive oil in large soup pot and sauté shallots, pepper and salt until shallots are translucent.

Stir in flour and cook for 2 to 3 minutes.

Slowly stir in stock and cook until mixture thickens. Add carrots to stock mixture and then puree until very smooth. Add coconut milk and puree again. Return to pot and stir in basil and nutmeg. Heat on low just until basil wilts (do not overcook or the coconut milk will lose it’s delicate flavor). Garnish with fresh sprigs of basil.

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