Category: Main Course
Carrot Bisque - TastyPlanner.com
Chef: Kevin Burg
Carrot Bisque is similar to a butternut squash soup but the flavor is a bit sweeter and more unique. This is a great vegetarian or vegan recipe that also has a very wide appeal.
Ingredients
3 pounds carrots (about 6 large), peeled and cut into a little small than 1/2 inch pieces
1 large onion, chopped
2 tbsp peanut oil (vegetable oil will do)
2 cloves garlic, minced
1 tbsp curry powder
3 cups vegetable broth or water and 1 bouillon cube
1/2 tsp salt
13 oz Can Coconut Milk
1 tbsp maple syrup
Instructions
In a large soup pan over low-medium heat, cook the onions and carrots in the peanut oil for 7-10 minutes, cover and stir occasionally. You want the onions to get brown, but not to burn, although if they burn a little bit it’s not the end of the world. Add garlic and curry and salt, saute 1 more minute. Add 3 cups water, cover and bring to a boil. Lower heat to simmer, 10-12 minutes, or until carrots are tender.
Add the coconut mik and bring to a low boil. Turn the heat off. Use a submersion blender to puree half of the soup, if you don’t have a submersion blender then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir, serve hot.
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