Carrot Coconut Lemongrass Bisque

Chef Helen of Hanapepe Café and Bakery has been gracious enough to share her Carrot Coconut Lemongrass Bisque Recipe for this unique and lively soup.

Ingredients:

1 ½ cups dark miso paste
1/3 cup fresh ginger crushed or ground
2 Tbsp minced garlic
3-5 stalks crushed lemongrass
12 cups cold water

8 Kafir Lime leaves
5 lbs carrots, peeled and cut into pieces
2 cans coconut milk
Red curry paste or sriracha

Place the first five items in a soup pot and bring to a slow simmer. Turn off heat and let sit for one hour covered with a lid. Add the Kafir Lime leaves to the pot and stir. Strain the mixture and discard everything but the broth. Add the carrots to the broth and then cook until soft. Blend with a hand-held blender or in a Quisanart. Add the coconut milk and curry paste or sriracha to taste and warm the soup again. Do not boil. Serve and Enjoy!

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