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Smooth roasted carrot coriander bisque in a cream bowl, garnished with fresh coriander and a cream swirl on a wooden board

Roasted Carrot Coriander Bisque

A smooth, deeply flavored bisque built on oven-roasted carrots, ground coriander, and fresh coriander leaves, finished with a touch of cream. One pan, one pot, 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

Roasted Carrots
  • 700 g medium carrots, peeled and cut into 3 cm chunks
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Bisque Base
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, sliced
  • 2 cm piece fresh ginger, grated
  • 2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 tbsp fresh coriander stems, finely chopped save the leaves for blending
  • 800 ml low-sodium vegetable stock up to 1 litre for a thinner bisque
  • 3 tbsp heavy cream or full-fat coconut cream optional
  • 1 tbsp lemon juice
  • to taste salt
To Serve
  • small handful fresh coriander leaves
  • 1 tbsp olive oil for drizzling
  • pinch smoked paprika

Method
 

Roast the Carrots
  1. Heat the oven to 210 C / 410 F. Line a large sheet pan with parchment paper.
  2. Toss the carrot chunks with 2 tbsp olive oil, 1/2 tsp salt, and black pepper directly on the sheet pan.
  3. Spread into a single layer and roast on the top third of the oven for 25 minutes, turning once halfway, until the edges are caramelized and the centers are fork-tender.
Build the Base
  1. While the carrots roast, heat 1 tbsp olive oil in a large saucepan over medium heat.
  2. Add the diced onion and cook for 6 to 7 minutes, stirring occasionally, until soft and translucent.
  3. Add the garlic, ginger, and coriander stems. Cook for 2 minutes until fragrant.
  4. Stir in the ground coriander and cumin. Cook for 60 seconds, stirring constantly, until the spices are toasted and smell nutty.
  5. Pour in the vegetable stock and bring to a gentle simmer. Keep warm on low heat until the carrots are done.
Blend and Finish
  1. Add the roasted carrots to the saucepan along with the fresh coriander leaves.
  2. Remove from heat. Using an immersion blender, blend the soup directly in the pot for 90 seconds until completely smooth. Alternatively, blend in batches in a countertop blender, filling no more than halfway each time.
  3. If the bisque is thicker than you want, stir in extra stock, 50 ml at a time, until you reach your preferred consistency.
  4. Return the pot to low heat. Stir in the cream and lemon juice. Taste and adjust salt.
  5. Ladle into warmed bowls. Drizzle with olive oil, scatter fresh coriander leaves on top, and add a pinch of smoked paprika.

Notes

Nutrition is calculated with 3 tbsp heavy cream and 800 ml stock. Using coconut cream adds roughly 20 kcal per serving and slightly increases saturated fat.