Sweet and Spicy Carrot Bisque

by Anjali @ The Picky Eater on September 11, 2016

Carrot Soup 2

I love soups that have layers of complex flavors. Where, in every bite, you taste multiple ingredients with bursts of sweetness and spice.

And while this soup is probably more of a fall soup, I had a ton of leftover carrots in my fridge and I needed to use them up! This recipe was the perfect choice.

Carrot Soup 3

It was inspired by a recipe I found in Soup Swap: Comforting Recipes to Make and Sharebut I modified it pretty significantly to give it more spice 🙂

This soup is warming, comforting, slightly sweet and super satisfying. The banana and coconut milk add a ton of creaminess without adding actual cream, and the lime brings a bright, citrusy feel to the soup. We served it with a small grilled cheese sandwich made on sprouted wheat bread for some additional protein and fiber.

Carrot Soup 1

The husband loved it, and it’s super kid friendly too!

Sweet and Spicy Carrot Bisque

Makes 4 Servings. Nutritional Info Per Serving: 172 Calories, 10.1g Fat (5.2g Saturated), 426mg Sodium, 19.4g Carbs, 4.4g Fiber, 7.4g Sugar, 3.3g Protein


  • 1 Tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1/2 tsp salt (more to taste)
  • 2 Tbsp minced fresh ginger
  • 1 Tbsp curry powder
  • 1/8 tsp cayenne pepper
  • 4 cups of peeled, sliced carrots (about 6-7 carrots)
  • 1 ripe banana, peeled and sliced
  • 1 15oz can light coconut milk
  • 2.5 Tbsp lime juice
  • Toasted pepitas (for garnish)


  1. Heat oil in a saucepan over medium heat. Add onion and a pinch of salt, saute 5 min until onion is soft. Stir in ginger, cook 1-2 min. Add curry powder, cayenne and 1/4 cup water. Cook 1-2 min, stirring to coat onion & ginger with curry mixture.
  2. Add carrots, banana, 1 tsp salt and 4 cups water and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are soft enough to be pierced with a fork.
  3. Puree soup using an immersion blender or in batches using a regular blender. Return soup to pot and stir in 1 cup light coconut milk and lime juice.
  4. Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half. Ladle soup into bowls, and swirl 1.5 Tbsp coconut milk reduction into each serving. Top with pepitas (about 1 tsp per bowl).



I created this post as part of Book Club Cookbook’s soup swap blogger party, to celebrate the launch of Soup Swap: Comforting Recipes to Make and Share by Kathy Gunst, Resident Chef for NPR’s “Here and Now.”


{ 17 comments… read them below or add one }

Chris's Gourmet Fashion March 10, 2011 at 5:56 pm

This looks really appertizing! I’d love to try it.


My Guilt Free Eating March 10, 2011 at 6:15 pm

LOL, everytime you talk about food, I have to go to the kitchen and make something. Bananas, would never have thought of it.


Kankana March 10, 2011 at 8:41 pm

sounds so warm and healthy and creamy . I would love to dip some bread and eat it!


Sara March 10, 2011 at 10:23 pm

I love the list of secret ingredients in this bisque! A must try!


happywhennothungry March 11, 2011 at 7:22 am

This soup looks so creamy and delicious! Love the flavors too.


RavieNomNoms March 11, 2011 at 9:24 am

I am IN LOVE with this bisque…it looks so good…and I love carrots they are my favorite food so I am sure I would just devour this!


tiffany March 14, 2011 at 5:10 pm

These flavors seem like they meld so well together!


Charlottesville Sybarite March 15, 2011 at 7:07 am

Nice! The last time I made carrot soup, I vowed never to do it again. But, you’ve brought it to a whole new level with the coconut milk and banana. Great thinking. I’m adding this to my recipe agenda.


muppy March 23, 2011 at 3:25 pm

This sounds really yummy, I love a soup with layers of flavours.


Sagenut September 6, 2011 at 6:28 pm

A Delicious recipe! Made this tonight. Included about a cup of chopped carrot tops also to further boost the nutritional content. This recipe is a definitely a keeper!


Lisa November 10, 2011 at 5:22 pm

…goodness that looks SO good, I gotta try this


Tanya April 21, 2012 at 9:33 pm

This is just like the carrot ginger soup from Trader Joe’s (the one in the carton)! I’d imagine that this version has less calories and is much healthier, right?


Anjali @ The Picky Eater April 22, 2012 at 8:37 pm

Yeah I’d say this is much more flavorful and has a heartier texture than the one from Trader Joe’s, but it’s probably the same in terms of number of calories per serving! The benefit to this one is that it’s fresh and all-natural – so no preservatives or anything the shelf-stable soups might have! 🙂


Debra Eliotseats September 19, 2016 at 4:54 pm

What a beautiful soup and I love the contrast of that blue pottery.


Anjali @ The Picky Eater September 19, 2016 at 5:37 pm

Thank you so much Debra! I’m sure you will love this recipe! 🙂


Ella September 22, 2016 at 5:04 am

Seriously amazing! This looks delicious…I am a foodie but along with that, I take care of my health too!


Anjali @ The Picky Eater September 22, 2016 at 8:34 am

Thanks so much Ella!


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