CARROT BISQUE RECIPE RECIPES

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CARROT BISQUE RECIPE - FOOD.COM



Carrot Bisque Recipe - Food.com image

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

Total Time 38 minutes

Prep Time 15 minutes

Cook Time 23 minutes

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, FatContent 12.6, SaturatedFatContent 8.2, CholesterolContent 0, SodiumContent 288.9, CarbohydrateContent 25.1, FiberContent 6.7, SugarContent 13.1, ProteinContent 3.3

CARROT BISQUE RECIPE - FOOD.COM



Carrot Bisque Recipe - Food.com image

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

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

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, FatContent 46.2, SaturatedFatContent 28.4, CholesterolContent 149.4, SodiumContent 1895.7, CarbohydrateContent 25.5, FiberContent 4.2, SugarContent 7, ProteinContent 7.6

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