This Carrot Bisque is warming and wonderful, and is the perfect comforting meal!

Creamy Carrot Bisque with Cauliflower, Coconut Cream and Roasted Pumpkin Seeds [Vegan]

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Cooking Time



For the Carrot Bisque:

  • 6 large carrots peeled and sliced
  • 1 small cauliflower or 1/2 large cut into smaller pieces
  • 2 shallots diced
  • 5 garlic cloves, sliced
  • 1 tablespoon fresh grind ginger
  • 2 cups vegetable broth low sodium organic you may add more if needed
  • 1 cup fat canned coconut cream
  • 1 tablespoon turmeric powder
  • 1 teaspoon black pepper
  • 1 tablespoon cayenne pepper optional
  • Himalayan pink salt to taste
  • 2 tablespoons grape seed oil or oil of your choice

For the Pumpkin Seeds

  • 1 cup


For the Pumpkin Seeds:

  1. Heat up a frying pan and spread the seeds evenly.
  2. Roast on medium heat for about 30 seconds while stirring occasionally.

For the Carrot Bisque:

  1. Bring the veggie broth into a boil in a pot and add the sliced carrot.
  2. Reduce the heat and cook for about 10 minutes then add the cauliflower and salt.
  3. In the meantime, sauté shallots with garlic until translucent. Add the spices including ginger and sauté few seconds longer.
  4. Pierce the veggies with a fork after about 20 minutes. If they are soft, add the sautéed mixture and stir well.
  5. Transfer to a blender, add 3/4 cup of coconut cream and blend until smooth. Save the rest of the cream for topping.
  6. Adjust the taste and serve with pumpkin seeds.


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