Posted in Must Make

Vegan Jalapeño Carrot Bisque 

Mary, Mary, quite contrary, made me soup without dairy. ❤️ Miss Mary, my healthy friend and guest blogger brought this fresh soup to my family last week because we were sick. It was so delicious and nothing like I had ever tasted. The mix of apples, carrots, and jalapeños created layers of flavors. It would make a beautiful Tapa shooter, or a great partner to a hot, grilled sandwich.  

Vegan Jalapeño Carrot Bisque 

By: Mary


1lb carrots, peeled & chopped

-1 & 1/2 Gala apples, chopped

-1/2 jalapeno, chopped, or 1 whole for spicy.  Plus 1 Tbsp of sliced or diced for serving. 

-2 cloves garlic, crushed

-2Tbsp of jalapeño infused olive oil (regular world if you don’t have it)

1tsp salt

-1/2-1tsp Nutmeg

About 1/2-1 cup of coconut milk or coconut cream or sub whipping cream for non vegan version 

-About 2 cups of Vegetable broth  or Chicken Stock for non vegan version 

1/2 cup of chopped cilantro for serving


Heat oil in a large stock pot. Add carrots, apple, jalapeño & garlic. Cook until soft. Transfer to food processor/blender, or prep a wand immersion blender to purée mixture. Add stock to help purée. Transfer back to soup pot add salt & nutmeg. Add stock and cream until desired consistency. Top with fresh cilantro and extra jalapeño for serving. A drizzle of coconut cream on top adds a pretty presentation too. 

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