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–+ servings

Coconut-infused Carrot-Lemongrass Bisque

Indulge in the velvety richness of this Carrot-Lemongrass Bisque, kissed with coconut milk and a hint of citrus.
Couverts5
Total time 45 minutes
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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
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Course; Soup