Review: Sweet & Spicy Carrot Bisque

Spicy Carrot Soup

I found out about this recipe over on Vegalicious. The recipe won Best Soup in Vegetarian Times’ 2011 Chef Challenge.

It took a bit more time than I expected to make, but it was worth it. We both really enjoyed it a lot. Per the recipe, we topped it with reduced coconut milk.

I would recommend buying the Asian variety as it is thicker than the stuff found in the cans at normal grocery stores. It will really shorten the reducing step. I also cut out 1 cup of water. We like our soup a bit thicker.

The soup was delicious and I think would go very well with a baguette. The dominate flavors were the spiciness of the curry and sweetness of the coconut reduction. The carrot, banana, and lime were secondary. We will be making this again. Tasty!


  1. This does look delicious. Perfect for the fall!

  2. it is quite good. made it again since this post.