Coconut Bisque
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This creamy coconut bisque is one of my favorite weeknight dinners because it comes together in under an hour. I love how the warming spices like turmeric and ginger give it incredible depth, and turmeric is loaded with anti inflammatory compounds that are so good for you. The best part? It's surprisingly affordable and uses simple ingredients you probably already have on hand. The coconut milk creates this luxuriously silky texture without any fancy techniques, and honestly, it tastes like you spent way more time in the kitchen than you actually did. Trust me, your family will be asking for seconds.
Ella x
Ingredients
- 400 mlcoconut milk(full-fat)
- 1 kgonion
- 3 clovesgarlic
- 60 mllemon juice
- 20 gcoconut oil
- 2 gcumin
- 1 gcoriander
- 1 gturmeric
- 1 cmginger
- 500 mlchicken broth
- 200 gfull-fat coconut cream
- 1 gsalt
- 1 gpepper
- 1 bunchfresh cilantro
Detail level
Instructions
- 1
Heat the coconut oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.
- 2
Add the cumin, coriander, and turmeric to the saucepan and cook for 1 minute, stirring constantly.
- 3
Pour in the coconut milk, lemon juice, and chicken broth. Bring the mixture to a simmer and cook for 10 minutes, or until the soup has thickened slightly.
- 4
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the saucepan.
- 5
Stir in the coconut cream and season the soup with salt and pepper to taste.
- 6
Serve the soup hot, garnished with fresh cilantro and a dollop of coconut cream if desired.
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