In keeping with our healthy eating habits this year, consider adding soups to your menu. They’re quick and easy, and not to mention tasty and über healthy (of course not counting the cream of this and that variety) ;)
A giant thank you to everyone who took part in my giveaway of Alisa Fleming’s Eat Dairy Free cookbook on Instagram and Facebook! It was my most favorite contest yet. It’s clear that all of you want to eat healthier and make smarter choices which is incredible. I read all of your goals for this year and I have to say you’re amazing; the change is in you so get after it!
For those who weren’t picked for this prize – fear not because I have this special sneak peak recipe from Alisa’s book just for you!! So it’s as if you’ve already won :D
Eat Dairy Free will be available for purchase January 9th. It’s a great resource for anyone who’s looking to make simple yet delicious dairy-free and allergy-friendly meals.
A few of the highlights of this book are:
- A picture for every recipe
- There’s no need to substitute ingredients or go out and buy alternative products to make any of her recipes
- This is a cookbook that anyone can dive into whether experienced with dairy-free living or not
- All of the recipes are or have fully tested options for Gluten-Free, Egg-Free,
Peanut-Free, and Soy-Free
- Bonuses – Menu Plans, Ingredient Primer, and Quick Reference Allergen / Special Diet Charts preceding
Now back to this recipe!
Up until I made this Roasted Carrot Bisque, I never thought to roast my vegetables in the oven first. I figured the process would take too much time so why bother. But in about 50 minutes, I’d made one of the best tasting soups.
This soup is slightly sweet because of the carrots, but roasting them beforehand brought earthiness and rich sophisticated flavors to my bowl(s). No shame here. Everyone knows my love for salads and soups are a very close second. So I may have had 3ish or so helpings. Don’t judge!!
The other great thing is that the ingredients are simple and are more than likely in your fridge and pantry as we speak. Plus clean up was a breeze. It was actually a very enjoyable experience making this dish because it took little effort on my part. I peeled, chopped, roasted, pulverized, added final ingredients and I had my soup ready to go. And while the vegetables were roasting in the oven, I cleaned up around the kitchen and my family room. It was great!
Lesson: this soup is not only good for your body and soul, but it’s also good for your home.
As with the entire recipe collection in Alisa’s book, The Roasted Carrot Bisque is dairy free as well as priority allergens free.
Specifically free from:
- tree nuts
And if you use vegetable stalk instead of chicken, it’s vegan :) a win-win for everyone!
Hope 2018 is off to a great start! xx
Roasted Carrot Bisque
- 2 pounds carrots peeled and cut into 1-inch chunks
- 1 medium onion halved and then quartered
- 2 garlic cloves
- 1½ tablespoons melted coconut or olive oil
- 1½ tablespoons honey or maple syrup
- 4 cups 1 quart chicken or vegetable broth
- 1 14-ounce can full-fat coconut milk
- 1½ cups water more or less as needed
- 1 to 1¼ teaspoons salt
- ⅛ to ¼ teaspoon black pepper
- Coconut cream or additional full-fat coconut milk for garnish (optional)
- Chopped fresh parsley for garnish (optional)
- Preheat your oven to 425F
- Place the carrots, onion, and garlic cloves on a large rimmed baking sheet and toss with the oil and sweetener to coat. Spread out the vegetables into a single layer.
- Roast for 20 minutes. Stir and spread the vegetables back into a single layer. Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.
- Transfer the roasted vegetables to your blender or food processor and add the broth. Blend for 2 to 3 minutes, or until relatively smooth. This may need to be done in two batches.
- Pour the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk and desired amount of water to thin. Season with the salt and pepper to taste. Cook until heated through.
- Ladle into bowls. If desired, swirl with a little coconut cream or coconut milk and sprinkle with parsley.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
This recipe is reprinted with permission from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Recipe card photo by Nicole Axworthy.