Roasted Chestnut, Carrot, & Turmeric Bisque

Roasted Chestnut, Carrot, & Turmeric Bisque

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  • 1 cup chestnuts or chestnut puree
  • 3 organic carrots, peeled and chopped
  • 2 cups soy, rice, oat, or almond milk
  • 1 organic leek, sliced
  • 3 cloves garlic
  • 1 ½ tsp. turmeric, grated or powdered
  • 1 tsp. smoked paprika
  • 1 tsp. fresh thyme plus extra for sprinkling
  • 5 cups vegetable broth
  • Pinch of pepper to taste


  1. Preheat the oven to 400°F. To roast whole chestnuts, make an “X”-shape cut into each chestnut with a small serrated knife, making sure to slice deeply enough past the shell. Place the chestnuts on a baking tray and roast in the oven for 15-20 minutes. The “X” in the chestnuts should start to open and peel back slightly. Let cool for a bit, then peel off the shells and chop roughly.
  2. In a food processor or high-powered blender, add the chestnuts, chopped carrots, and the non-dairy milk. Blend until smooth and creamy. Set aside.
  3. In a large non-stick pot add the leek and garlic and cook on medium heat for 10 minutes, until fragrant and the leeks have softened. Add the carrot-chestnut blend, turmeric, paprika, thyme, and vegetable broth and cook for 25-30 minutes over medium heat, or until soup is creamy. Serve sprinkled with pepper and thyme.