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Smooth and Sassy Carrot Shrimp Bisque


  • 1 quart vegetable broth

  • 1 small bunch of celery, diced

  • 8 medium-large carrots, peeled and diced

  • 1 small onion, diced

  • 4 garlic cloves, chopped

  • 1 1/2 tablespoons coconut oil/avocado oil/Ghee

  • 1 8 oz can full fat coconut milk

  • 1 lime, zested and juiced

  • 1/2 teaspoon black pepper, divided

  • 2 ½ teaspoons Pink Himalayan Salt, divided

  • 1 lb shrimp, peeled and deveined. Place in bowl.

  • 1 green onion, diced

  • 1 tablespoon chopped cilantro


  1. Prepare all of your ingredients as listed above – chop veggies, peel shrimp, etc…

  2. Place a large soup pot over medium-high heat. When the bottom of the pan becomes hot (30 seconds after) add the oil/ghee. As the oil melts across the pan, add chopped onion, garlic, celery, and carrot. Be sure to stir the veggies while they caramelize so the garlic doesn’t burn. Add 1½ teaspoons of salt and a ¼ teaspoon of black pepper. Stir. When the vegetables become soft and aromatic add the quart of vegetable broth. Bring the soup to a boil, and then reduce heat to medium-high. Cook for 10-12 more minutes, or until the largest vegetable pieces are tender.

  3. While the soup simmers, add a pinch of salt and pepper to the shrimp.

  4. After the vegetables in the soup are tender, turn off the stove. Using a handheld immersion blender, blend the soup until smooth. Stir in coconut milk. Grate the lime zest with a mircroplane (or grater) directly into the pot. Once all of the zest is grated in, chop the lime in half and squeeze in the juice. Discard the lime halves. Place the soup back on medium heat. Pour the shrimp directly into the soup. The heat of the soup will cook the shrimp – it will take about 10 minutes for the shrimp to cook. Serve immediately.

  5. Garnish with chopped cilantro and green onions.


If you have a food processor, feel free to chop all of your veggies in it batch by batch.

If you don't have an immersion blender, you can easily puree the soup in a blender, vitamix, or food processor.

For my vegans - ditch the shrimp and add a cup of northern white beans. Northern white beans are soft in texture and flavor therefore they would pair perfectly with this soup!

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