Coconut-infused Carrot-Lemongrass Bisque
Indulge in the velvety richness of this Carrot-Lemongrass Bisque, kissed with coconut milk and a hint of citrus.
Ingredients
- 1 can 13.5 oz. coconut milk, shaken until blended
- 1 lb. carrots peeled and quartered
- 1 stalk lemongrass pounded with mallet or skillet
- 4- to 5- inch piece of fresh ginger peeled and chopped
- 3 cloves garlic
- 1 red Fresno chile sliced
- Lemon wedges for serving
Instructions
- Spoon 1 tablespoon of coconut milk into a small bowl and set aside.
- In a large saucepan, simmer the remaining coconut milk, carrots, lemongrass, ginger, garlic, chile, and 3.
- 5 cups of water over medium-low heat until the carrots are tender, approximately 20 minutes.
- Discard the lemongrass.
- Using a blender, puree the soup until smooth.
- Strain the pureed soup using a fine-mesh strainer to achieve a silky texture, discarding any solids in the strainer.
- Season the soup to taste.
- Ladle the bisque into bowls and drizzle with the reserved coconut milk.
Notes & Wine Advice
Serve with lemon wedges for a citrusy finish.
Nutrition values
Calories: 180 kcal