Carrot-Lemongrass Bisque

Lemon flavors add a citrusy spring kick to this almost-too-pretty-to-eat carrot soup.
Publish date:
Carrot-Lemongrass Bisque

Recipe by Rochelle Palermo

Start to Finish: 45 minutes

Servings: Makes 5 cups


  • 1 can (13.5 oz.) coconut milk, shaken until blended

  • 1 lb. carrots, peeled and quartered

  • 1 stalk lemongrass, pounded with mallet or skillet

  • 4- to 5-inch piece of fresh ginger, peeled and chopped

  • 3 cloves garlic

  • 1 red Fresno chile, sliced

  • Lemon wedges, for serving


Spoon 1 tbsp. coconut milk into small bowl. In large saucepan, simmer remaining coconut milk, carrots, lemongrass, ginger, garlic, chile, and 3 1/2 cups water over medium-low heat until carrots are tender, about 20 minutes. Discard lemongrass. In blender, puree soup. Using fine-mesh strainer, strain soup; discard solids in strainer. Season soup; ladle into bowls. Drizzle with reserved coconut milk. Serve with lemon wedges.