Dairy-Free Roasted Carrot Bisque

This wonderful Dairy-Free Roasted Carrot Bisque is slightly rich, naturally sweet, a little rustic, and very comforting.

Roasting the 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, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets.

Makes: 6-8 servings
Free of: gluten and all top allergens

Ingredients

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)

Recipe Tips

*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.

Instructions

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.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com