Creamy Carrot Bisque

Creamy Carrot Bisque Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 30 mins


6 large carrots pealed and sliced

1 small cauliflower or ½ large cut into smaller pieces

2 shallots diced

5 garlic cloves sliced

1 tbsp fresh grind ginger

2 cups vegetable broth low sodium organic you may add more if needed

1 cup fat canned coconut cream

1 tbsp turmeric powder

1 tsp black pepper

1 tbsp cayenne pepper optional

Himalayan pink salt to taste

2 tbsp grape seed oil or oil of your choice


1 cup

Heat up a frying pan and spread the seeds evenly.

Roast on medium heat for about 30 seconds while stirring occasionally.


1Bring the veggie broth into a boil in a pot and add the sliced carrot.

2Reduce the heat and cook for about 10 minutes then add the cauliflower and salt.

3In the meantime, sauté shallots with garlic until translucent. Add the spices including ginger and sauté few seconds longer.

4Pierce the veggies with a fork after about 20 minutes. If they are soft, add the sautéed mixture and stir well.

5Transfer to a blender, add ¾ cup of coconut cream and blend until smooth. Save the rest of the cream for topping.

6Adjust the taste and serve with pumpkin seeds.

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