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:
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1 tablespoon olive oil
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2 white onions, chopped
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2 lbs carrots, peeled
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2 tablespoons chopped ginger
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5 cups vegetable stock
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1 cup heavy cream
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2 teaspoons salt
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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.
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2. Add vegetable stock, carrots, and ginger, cover, bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.
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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).
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4. Bring back to a simmer, season with salt and pepper.