Carrot Bisque Recipes

Steps:

• Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
• Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
• Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
• Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
• Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.

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.

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.

Steps:

• Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until golden.
• Add the carrots, half of the diced turnips (set aside the rest), bay leaves, and seasoning. Add just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 25 to 30 minutes, or until the vegetables are tender.
• Remove from the heat. Discard the bay leaves. With a slotted spoon, transfer the vegetables to a food processor or blender. Process until smoothly pureed, then transfer back to the soup pot.
• Combine the tofu and tomatoes in the food processor or blender. Process until smoothly pureed and transfer to the soup pot. Stir until both purees are well integrated, and return to medium heat. Stir in the ginger and cinnamon.
• Heat the remaining tablespoon of oil in a small skillet. Add the reserved turnip dice and sauté over medium heat until tender-crisp and golden, stirring frequently. Add the scallions and sauté another minute or so, until just wilted. Remove from the heat and stir the mixture into the soup.
• Stir in the peas, parsley, and orange juice. Season with salt and pepper. The soup should have a smooth, medium-thick consistency. Add a bit more juice or water if necessary.
• Simmer very gently over low heat for 5 to 10 minutes longer. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
• Per serving:
• Calories: 144
• Total fat: 6g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 19g
• Cholesterol: 0mg
• Sodium: 80mg

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!).

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.

Steps:

• Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
• and curry powder.
• Saute for about 5 minutes or until leeks soften slightly.
• Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
• Puree in a blender or food processor.
• Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
• Garnish with grated carrot. Serves 4 to 6.
• The Globe and Mail -----

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.