Chef Recipe: Ginger-lemongrass Carrot Bisque

Warm soup on a cold fall or winter day is so comforting! Our chefs are sharing their recipe for a popular seasonal dish, Ginger-lemongrass Carrot Bisque. You may recognize this from the recent “In the Kitchen with Brûlée” video we posted on YouTube featuring our Executive Sous Chef, Eliezer Soto-Mojica.


Well, now you can enjoy this in the comfort of your own home if you just can’t wait until the next even you have planned with us! Similar to our Mushroom Soup, you can make this vegan if you follow the suggested substitutions below.

Ginger-lemongrass Carrot Bisque

Serves 8
Prep and cook time: 1 hour and 20 minutes.

This recipe can be made vegan by simply substituting a few of the ingredients as indicated below marked with *.



  • Butter, 4 oz   * Substitute with oil
  • Onion, thin sliced,     2 Cups
  • Garlic, thin sliced,      2 Tablespoons
  • Ginger, thin sliced,     ½ Cups
  • Lemongrass, think sliced,    ½ Cup
  • Carrot, peeled, thin sliced,   6 Cups
  • Cilantro, whole,     ½ Cup
  • Heavy Cream 2 Cups * Substitute with Coconut Milk
  • Chicken Stock 4 Cups * Substitute with Vegetable Stock
  • Salt,  3 Teaspoon
  • Pepper,  1 Teaspoon

In a large sauce pot melt butter over medium heat until it starts to brown and foam.  Add Onions and cook until translucent, about 3 minutes, add your garlic, ginger and lemongrass, cook until aromatic and tender. About 3 minutes. Use half of the salt and pepper to this mixture as it cooks.

Add Carrots and cilantro. Lower heat to low-medium and slowly cook carrots until they begin to break down. About 10 minutes. Make sure to stir every so often as to not burn the bottom of the pot.  Add in the remainder of the salt and pepper at this point.

Add stock just to barely cover the vegetable mixture. Turn heat up to a simmer.  Cook carrots for about 15 minutes or until broken down and fork tender.

Add your heavy cream or coconut milk and cook at a simmer for another 10 minutes.

Gradually add soup mixture into a blender. Start on low and gradually increase to high. Strain the soup through a fine mesh sieve (chinois, or cheesecloth)

If the soup is too thick you can adjust with more stock or coconut milk until desired consistency is reached.


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