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Roasted Carrot and Corn Bisque


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Description

A delicious soup full of nutrients


Ingredients

Scale
  • 1 lb baby carrots (this is what I had on hand-I’m sure regular carrots cut into small chunks would work, too)
  • extra-virgin olive oil
  • 1/4 of a large Vidalia onion, diced
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1/4 cup coconut milk
  • pinch of nutmeg
  • sea salt
  • freshly ground black pepper

Instructions

  1. Preheat your oven to 400 degrees.  Place the carrots on a baking sheet and drizzle with a little olive oil and sea salt.  Roast in the oven until soft and starting to brown, about 35-40 minutes.
  2. In a large stock pot, heat a little olive oil (a tablespoon or so) over medium heat.  Add onion and garlic and cook until the onion is soft and starting to turn brown, about 8-10 minutes.   Add carrots and vegetable broth and bring to a simmer.  Allow to simmer about 10 minutes.  Add the corn and allow to cook for an additional 2-3 minutes.
  3. Use an immersion blender to blend the mixture to a puree.  Alternatively, transfer the mixture, in batches, to a blender and blend until smooth, then return to the pot.
  4. Add the nutmeg and stir in the coconut milk.  Taste and add salt and freshly ground black pepper to your liking.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 55
  • Sugar: 4.8g
  • Sodium: 55.3mg
  • Fat: 1.3g
  • Carbohydrates: 10.5g
  • Protein: 1.5g