Roasted Carrot Bisque
Roasting carrots with a touch of maple syrup highlights the vegetables’s natural sweetness. When pureed with coconut milk, the carrots transform into a rich yet slightly rustic soup. This recipe is from Alisa Fleming’s cookbook, Enjoy Dairy Free: Flavorful Recipes for Everyday Meals, Snacks and Sweets.
Makes: 6-8 servings
Free of: gluten and all top allergens
- 2 lbs carrots, peeled, stemmed and cut into 1-inch chunks
- 1 medium sweet onion, halved then quartered
- 2 garlic cloves, whole but peeled
- 1 1/2 tsp olive oil
- 1 1/2 tbsp maple syrup
- 4 cups chicken or vegetable broth (look for allergen-free brand)
- 1 14-oz can full-fat coconut milk
- 1 1/2 cups water, more or less as needed
- 1-1 1/4 tsp salt, or to taste
- 1/8-1/4 tsp black pepper, or to taste
- 6 tbsp coconut cream (optional, for garnish)
- chopped fresh dill, parsley or basil (optional, for garnish)
*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
- Preheat oven to 425° F.
- Place carrots, onion and garlic on a large rimmed baking sheet and toss with oil and maple syrup to coat. Spread vegetables into a single layer. Roast for 40-45 minutes, stirring at halfway point, until tender and browned, but not burned. Let cool 5 minutes.
- Place the roasted vegetables and broth in a blender or food processor. Puree for 2-3 minutes, or until relatively smooth. This may need to be done in 2 batches.
- Pour carrot mixture into a large saucepan over medium-low heat. Stir in coconut milk and desired amount of water to thin. Cook until heated through, and season with salt and pepper.
- If desired, swirl 2 tablespoon coconut cream into each serving and sprinkle with fresh herbs.
See a full list of Spring/Easter/Passover recipes here.
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