Foods To be Thankful For: Carrot Bisque
From
| November 08, 2011
In Coffee and Convo, Kitchen Basics
Featured Recipe: Carrot Bisque
Last week's Desperation Dinners column: I feel as if I blinked and August turned into November. Fall happens that way for me most of the time. Ever since my kids lived at home and they’d head back to school at the end of the summer, it felt like we hit fast forward right up until Thanksgiving and the December holidays. So now that life should be a little slower around here, I’m being intentional about all aspects of life. So in celebration of November and Thanksgiving, Desperation Dinners is going to focus on “Foods to be Thankful For.”
Today’s offering is a simple and elegant Carrot Bisque. I love this velvety soup all by itself, with a hearty whole grain roll and steaming mug of apple cider. But it also makes a beautiful soup course for a fall-themed dinner party or it’d be perfect alongside a leftover turkey sandwich after Thanksgiving.
If the beautiful color, flavors, and texture are not enough for you, surely the fact that it takes only 25 minutes is enough to make you declare your gratitude! What foods are you thankful for?
Comments
From Alicia Ross - November 11, 2011
From Dee via email: I've always disliked carrots, but thanks to you, no longer. I'd planned to serve ginger laced carrots at a Halloween dinner party because they were orange. But, ran out of prep time and so was stuck with two pounds of carrots. When I saw your recipe for Carrot Bisque in the "Dallas Morning News" I knew what to do. I followed your recipe except that I used fresh ginger and garlic finely diced. Next time I'll grate them. Fresh herbs, I thought, would add more depth of flavor. I also subbed half-and-half instead of milk. The bisque was delightful. I intended to give some to my neighbor, but after treating myself for lunch and dinner for three days, it had disappeared. I also appreciated the 126 calorie count. Thanks so much.
Related Recipes
Carrot Bisque
November 07, 2011
Delicious and easy bisque, beautiful in taste and color.
Read full recipe.
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I lived in Italy for 3 years, and I love risotto but but never have been successful with the traditional recipes.
So I report with great joy my pleasure with your slow cooker recipe. It produced wonderful risotto, the equal of any I ever had in Italy.
- Bill Hoyt
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From Alicia Ross - November 08, 2011
From Dan B via email: The bisque is great. I roasted the carrots, added Anaheim, pablano and jalapeno, with parmesan on top. Good work.