Creamy Carrot Bisque Recipes

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CARROT BISQUE



Carrot Bisque image

Make and share this Carrot Bisque recipe from Food.com.

Provided by Gracie92

Categories     Vegan

Time 38m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs carrots, peeled and diced into smaller than 1/2-inch pieces
1 large onion, chopped
2 tablespoons peanut oil (vegetable oil will do)
2 garlic cloves, minced
2 tablespoons curry powder
1/2 teaspoon salt
3 -5 dashes fresh black pepper
3 cups vegetable broth
1 (13 ounce) can coconut milk
1 tablespoon maple syrup

Steps:

  • In a stockpot over low-med heat, cook the carrots and the onions in the peanut oil for 7 to 10 min.; cover and stir occasionally. You want the onions to brown but not burn, although if the burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute Add the 3 cups broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 min., or until the carrots are tender.
  • Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half of the soup; if you don't have one, then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir. Serve hot.

Nutrition Facts : Calories 212.9, Fat 12.6, SaturatedFat 8.2, Sodium 288.9, Carbohydrate 25.1, Fiber 6.7, Sugar 13.1, Protein 3.3

SOUTH OF THE BORDER CARROT BISQUE



South of the Border Carrot Bisque image

Make and share this South of the Border Carrot Bisque recipe from Food.com.

Provided by Need Help

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and coarsely chopped
1 1/4 cups low sodium chicken broth
1/2 red onion, chopped
2 teaspoons canned chopped jalapenos
1 tablespoon butter
1/4 cup milk
1/2 teaspoon salt
1 dash nutmeg
1 dash white pepper
1/4 cup heavy whipping cream
1/2 cup finely chopped green onion, for garnish

Steps:

  • Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
  • Sauté onion and jalapeño in butter, then add to carrots and broth.
  • Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
  • Transfer soup to blender and blend until smooth.
  • Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
  • Cook a few minutes longer, then serve with green onions on top.

Nutrition Facts : Calories 155.5, Fat 9.7, SaturatedFat 5.8, Cholesterol 30.1, Sodium 427.7, Carbohydrate 15.3, Fiber 3.7, Sugar 6.2, Protein 3.8

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