Best Creamy Carrot Ginger Bisque Recipes

CREAMY ROASTED CARROT SOUP WITH GINGER

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
• Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
• Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
• Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
• Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

CARROT GINGER BISQUE

Steps:

• In a large dutch oven or soup pot over medium high heat, add butter and onions and cook, stirring often, until onions are softened. Add the carrots, ginger and nutmeg and cook for one minute, using a wooden spoon to stir. Add broth and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. About 15 minutes Remove from the heat and transfer the contents to a high speed blender (you may need to do this in batches) blend until smooth and completely creamy. Alternately, you can use an immersion blender but the soup wont become as silky smooth as when it's pureed with a regular blender. Return the soup to the pot and pour in the cream. Season with plenty of salt and pepper and keep warm until ready to serve. Taste for seasonings and adjust as needed. Divide soup between bowls and top with a dollop of creme fraiche or plain yogurt.

CREAMY CARROT-GINGER BISQUE

Steps:

• Purée all ingredients in food processor until smooth. Season with salt and pepper.

CREAMY CARROT BISQUE

Steps:

• In a large soup pot, combine the carrots, about 2/3 of the diced turnips (set aside the rest), the onion, bay leaves, and seasoning mix.
• Add just enough water to cover, bring to a simmer, and cook, covered for 25-30 minutes or until the vegies are tender.
• Remove from the heat and discard the bay leaves.
• With a slotted spoon, transfer the vegies to a blender or foold processor and process until smooth, then transfer it back to the pot.
• Combine the tofu and tomatoes in the blender and process until smooth and transfer into the pot.
• Stir until both are combined and return to medium heat.
• Stir in the ginger and cinnamon.
• Heat the oil in a small skill and add the reserved turnip dice and saute over a medium heat until crisp tender and golden, stirring frequently.
• Add the scallions and saute another minute or two until they are wilted.
• Remove from the heat and transfer to the soup along with the peas and parsley Add the orange juice and season to taste with salt and pepper.
• The soup should have a smooth medium thick consistency.
• Add a bit more juice or water if necessary.
• Simmer gently over very low heat for another 15 minutes.
• If time allows, let the soup stand off the heat for an hour or two before serving, then reheat and serve.