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Roasted Carrot Bisque & ‘Eat Dairy Free’ Book Review

Roasted Carrot Bisque & ‘Eat Dairy Free’ Book Review

three bowls of dairy-free Roasted carrot bisque

three bowls of Roasted carrot bisque

What better way to launch the New Year than with a giveaway and a review of Alisa Fleming’s new cookbook Eat Dairy Free. Dairy is not one of my allergens and even it isn’t one of yours this book is still an excellent allergy friendly resource. Alisa offers a whole slew of options for making most of her recipes allergy friendly. All the options she provides throughout the book become a comprehensive guide for getting a better feel for creating an allergy-friendly kitchen catered to you.

The first section of the book walks you through the ingredients used in the book and a little bit about them. This is my favourite part of Eat Dairy Free because Alisa emphasises that it isn’t about substitutes it is about eating good food. I totally support this way of looking at a restricted diet; it’s not about trying to recreate your favourite cheese. Instead, it is about finding something equally delicious, healthy, and on budget. Because you know that eating a allergy-friendly diet is not always cheap and you bet this book keeps that in mind.

Dairy Free Cookbook

Dairy Free Meal Plans

If you are going dairy free, the book is a fantastic guide. Not only will you feel more informed about your non-dairy options, but you will also feel eased into the process with the help of meal plans. One of the most overwhelming things about changing your diet is figuring what to cook or how to do it holistically. With a cookbook, it is easy to bookmark recipes, what is not easy is to actually get them on the plate. The way Alisa presents the meal plans and methods make you feel like yes you can make this food! Not only does cooking feel attainable, so does a dairy-free lifestyle (and that’s coming from a girl who eats dairy all the time!).

The recipes are clear, made with ingredients that you can quickly get at home, and have options to suit many diets, such as gluten-free, soy-free, and nut-free. On top of that, many of the recipes include notes about how to jazz up your recipe or something about the ingredient. As I went through the book, I felt like I learned something new about each recipe.

Roasted carrot bisque - 3 bowls of soup and a pot

All the Dairy-Free Pictures

Eat Dairy Free is full of pictures! I LOVE this because I rarely make a recipe that doesn’t have a picture. The picture on the cover and the first image you see when you open the book is Roasted Carrot Bisque, and it had me at hello!

Like I said earlier reading through a cookbook is one thing, actually giving a recipe a try is another. So to honestly be able to provide a thorough review I made the Roasted Carrot Bisque. I could not resist making it, especially with the grey weather in Berlin I needed some brightness in my house (recipe at the bottom).

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I followed the recipe to the t. The timing, the proportions, the flavouring, and the cooking temperatures all worked perfectly! You can tell that Alisa put a lot of care into writing foolproof recipes. This roasted carrot bisque has an earthy richness from the roasted carrots and a smooth creaminess from the coconut milk. The only tiny change I made was the garnish using thyme instead of parsley and adding a drizzle of spicy olive oil. This bisque does not disappoint and pairs perfectly with some crusty bread!

Get your copyEat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

*The pictures of the roasted carrot soup in this post are taken by me

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three bowls of Roasted carrot bisque

Roasted Carrot Bisque (Dairy-Free)


  • Author: from Eat Dairy Free by Alisa Fleming

Description

This simple soup is a great way to showcase fresh carrots. It’s slightly rich, naturally sweet, a little rustic, and very comforting.


Scale

Ingredients

  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 medium onion, halved and then quartered
  • 2 garlic cloves
  • 1 1/2 tablespoons melted coconut or olive oil
  • 1 1/2 tablespoons honey or maple syrup
  • 4 cups (1 quart) chicken or vegetable broth
  • 1 (14-ounce) can full-fat coconut milk
  • 1 1/2 cups water, more or less as needed
  • 1 to 1 1/4 teaspoons salt
  • 1/8 to 1/4 teaspoon black pepper
  • Coconut cream or additional full-fat coconut milk, for garnish (optional)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 425.F.
  2. Place the carrots, onion, and garlic cloves on a large rimmed baking sheet and toss with the oil and sweetener to coat. Spread out the vegetables into a single layer.
  3. Roast for 20 minutes. Stir and spread the vegetables back into a single layer. Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.
  4. Transfer the roasted vegetables to your blender or food processor and add the broth. Blend for 2 to 3 minutes, or until relatively smooth. This may need to be done in two batches.
  5. Pour the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk and desired amount of water to thin. Season with the salt and pepper to taste. Cook until heated through.
  6. Ladle into bowls. If desired, swirl with a little coconut cream or coconut milk and sprinkle with parsley.
  7. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

Flavor Variations
Curry: While heating in step 5, stir in 2 to 3 teaspoons of your favorite curry powder.
Smoky: While heating in step 5, stir in 1/2 to 1 teaspoon of smoked paprika, or to taste.
Herb: Garnish each bowl with 1 tablespoon of chopped fresh herbs, such as basil, thyme, or rosemary, or add the herbs to the vegetables during the last minute of roasting.
Winter: For a creamier seasonal finish, substitute sweet potatoes or squash for the carrots.

Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.

Photo in this recipe by Kortney Kwong Hing.

  • Category: Soup

Nutrition

  • Serving Size: 6-8 servings

Dairy-free roasted carrot bisque

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