Carrot Bisque
Soups, Stews & Chili | 30 Minutes or Less, Entertaining | Vegetables
START TO FINISH: 25 minutes
Cooking Notes
* If you don’t have an immersion blender, divide the soup into portions and use a blender to process until smooth.
Carrot Bisque
1 quart vegetable broth
2 cups water
1 large (1 pound) russet potato
8 medium-large (1 1/2 pounds) fresh carrots
1 small onion
1/2 cup 2% or whole milk
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
salt and white pepper to taste
1. In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the vegetables into bite size pieces and add to the pot as you chop. When all vegetables are in the pot, reduce heat to medium high and cook for 10 more minutes, or until largest vegetable pieces are tender.
2. Remove from heat. Using a handheld immersion blender* process the soup until smooth. Stir in spices and adjust seasoning with salt and white pepper to taste. Serve immediately.
Carrot Bisque
Approximate Values Per 1-cup serving: 126 calories, >1 g fat (>1 g saturated), 2 mg cholesterol, 3 g protein, 28 g carbohydrates, 5 g dietary fiber, 703 mg sodium
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From Alicia Ross - December 15, 2011
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. Dee S. Richardson, Texas