Jul 14 2026
Restaurants›Van Gogh's Eeterie›Ginger Carrot Bisque Recipe

Ginger Carrot Bisque Recipe

Inspired by Van Gogh's Eeterie
Time50m
Serves4

Fresh green salad add chicken 4.99 | shrimp 5.99 | smoked salmon 6.99 | tofu 4.99.

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Ingredients

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Soup Base

Garnish

Method

Soup Preparation

  1. 1

    Sauté the Aromatics

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add minced garlic and grated fresh ginger, cooking for an additional 2 minutes until fragrant.

  2. 2

    Cook the Carrots

    Add the chopped carrots to the pot and stir well. Cook for about 10 minutes, stirring occasionally, until the carrots start to soften.

  3. 3

    Add the Broth

    Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.

  4. 4

    Blend the Soup

    Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, blending until smooth.

  5. 5

    Add Coconut Milk and Season

    Return the pureed soup to the pot and stir in the coconut milk. Season with salt and black pepper. Heat gently over low heat until warmed through.

Garnishing

  1. 6

    Prepare the Garnish

    In a small bowl, mix the fresh cilantro and lime juice together.

  2. 7

    Serve

    Ladle the bisque into bowls and top with a spoonful of the cilantro-lime mixture. Serve hot.

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