South Of The Border Carrot Bisque Recipes

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CARROT BISQUE



Carrot Bisque image

Really good on a cold winter night! Add some crab meat or shredded scallops for an extra hearty twist.

Provided by Erin K. Brown

Categories     Crab

Time 1h50m

Yield 8-10 cups, 6-8 serving(s)

Number Of Ingredients 14

10 large carrots
1/2 cup butter
2 cups brandy
1 medium onion
4 garlic cloves, minced
32 ounces chicken broth
1/2 cup flour
2 cups heavy cream
1 teaspoon nutmeg
1/2 teaspoon cayenne pepper (to taste)
1 tablespoon salt (to taste)
2 teaspoons black pepper (ground)
12 -15 sea scallops (optional)
1 lb crabmeat (optional)

Steps:

  • In a large stock pot, heat 1 cup of brandy on high heat until the liquid is almost entirely reduced (~3-5 minutes).
  • Reduce heat to medium and add the stick of butter.
  • Dice the onion and mince the garlic. Add to the pot when the butter is melted.
  • Cook until onions are soft, stirring occasionally.
  • While the onions cook, wash, but don't peel, the carrots. Cut them into 1" to 1.5" pieces, then slice in half the long way (resulting in 1"-1.5" long half-moon shaped pieces). Set aside.
  • Once the onions are soft, add half of the chicken broth and whisk in the flour (it will probably remain a bit lumpy).
  • Add the remaining chicken broth and the remaining cup of brandy. Whisk again and add the carrots.
  • Let the mixture boil on medium for ~45 minutes or until carrots are soft. Stir every few minutes to avoid burning the flour to the bottom of the pot.
  • Puree the entire mixture in a food processor. (It takes me three rounds to puree it all). Mix for ~10 seconds, scrape the sides, and then mix for another 10-15 seconds. If doing it in batches, grab a large mixing bowl to pour your pureed product into.
  • Clean out your stock pot (be sure to get all the flour out). Pour the pureed mixture back into the stock pot and heat to medium. Be sure to keep stirring, or the thick mixture will pop and splatter at you. Not fun.
  • Add your spices to taste and simmer for about 5 minutes. (If using crab, add it with the spices.).
  • Add the cream and stir until completely mixed.
  • If adding scallops, cook them however you like, (I melt some butter in a pan and fry them on medium for 60 seconds, flip them over and heat another 60 seconds) then shred them up and add them to the bisque last thing.
  • For added flair: After you have ladled the bisque into bowls, you can swirl a drizzle of extra cream onto the top in a fun pattern.

Nutrition Facts : Calories 755.7, Fat 46.2, SaturatedFat 28.4, Cholesterol 149.4, Sodium 1895.7, Carbohydrate 25.5, Fiber 4.2, Sugar 7, Protein 7.6

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

CURRIED CARROT BISQUE



Curried Carrot Bisque image

This is a thick creamy carrot puree. It can be served warm or cold. This is an adaptation from a recipe I found in "The Fat Smash Diet".

Provided by Amber Dawn

Categories     Vegetable

Time 1h5m

Yield 10 cups

Number Of Ingredients 12

1 teaspoon olive oil
10 carrots, peeled and chopped
1 small onion, chopped
5 cups vegetable broth
3 tablespoons curry powder
1/4 cup brown rice
1 tablespoon minced ginger
2 garlic cloves, minced
1 teaspoon chili powder
1 sprig Italian parsley
2 bay leaves
salt and pepper

Steps:

  • Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
  • Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
  • Remove parsley and bay leaves.
  • Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.).
  • Additionally, you can run it thorough a strainer to make it more smooth.

Nutrition Facts : Calories 98.4, Fat 2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 451.4, Carbohydrate 18.2, Fiber 3, Sugar 4.8, Protein 2.8

SWEET POTATO CARROT BISQUE



Sweet Potato Carrot Bisque image

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

Provided by Mrs. Mike F

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon butter
1/3 cup chopped onion
32 ounces chicken broth
2 cups chopped carrots
1 large sweet potato (peel and chop)
1 teaspoon sugar
1/2 teaspoon curry
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup plain yogurt (or Mayo if you want non-dairy)
French-fried onions (like used in the traditional green bean casserole)
craisins
chow mein noodles
dried banana pieces (chop)
roasted peanuts
flaked coconut

Steps:

  • Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
  • Saute onion in butter.
  • When onion is translucent add to pot of veggies.
  • Cool mixture for 15 minutes.
  • Place mix into blender 2 cups at a time and puree until smooth.
  • When all of mixture is pureed, add spices and blend.
  • Simmer about 15 minutes.
  • Blend in yogurt (or mayo) right before serving.
  • Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).

Nutrition Facts : Calories 148.6, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.6, Sodium 994.2, Carbohydrate 17.6, Fiber 3.1, Sugar 8.2, Protein 7.3

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