Carrot Ginger Bisque
I once had so many leftover baby carrots just sitting in my fridge, I didn't know what to do! ...Until I discovered this tantalizing bisque recipe! The carrots give it loads of nutrients, and the ginger gives it a little zing! It's nice served hot or cold like a gazpacho.
Ingredients:
-
1 tablespoon olive oil
-
2 white onions, chopped
-
2 lbs carrots, peeled
-
2 tablespoons chopped ginger
-
5 cups vegetable stock
-
1 cup heavy cream
-
2 teaspoons salt
-
1 teaspoon fresh ground black pepper
Serves: 10
Prep time: 20 minutes
Cook time: 20 minutes
1. Roughly chop the onions and carrots, keep separate. Heat oil in a heavy 6 qt sauce pot over medium heat. Add onions and cook, stirring often until translucent.
2. Add vegetable stock, carrots, and ginger, cover, bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.
3. Working in small batches, add mixture to a blender and puree smooth. Be extremely careful and make sure that lid is secure. Use a kitchen towel as well in order to prevent hot liquid from splashing. Once all of the mixture is pureed, return to the pot and add the cream(er).
4. Bring back to a simmer, season with salt and pepper.