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Spiced Carrot Bisque

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Ingredients
  Carrots 1 1⁄4 Pound
  Regular strength chicken broth 3 Cup (48 tbs)
  Onion 1 Large, sliced
  White pepper 1⁄4 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Whipping cream/Half and half /light cream 1 Cup (16 tbs)
  Salt To Taste
  Grated nutmeg 1 Teaspoon
  Shredded cheddar cheese 4 Ounce
Directions

Peel carrots and slice about 1/4 inch thick; you should have about 4 cups.
In a 4- to 5-quart pan, combine carrots, broth, and onion.
Bring to a boil over high heat; reduce heat, cover, and simmer until carrots are tender when pierced (8 to 10 minutes).
Pour mixture into a blender or food processor, about half at a time, and whirl until pureed.
Return puree to pan and add white pepper, ginger, and cream.
Season to taste with salt.
If made ahead, let cool, then cover and refrigerate for up to 2 days.
To serve, stir over low heat until hot.
Pour into bowls and sprinkle with nutmeg.
Offer cheese at the table to spoon into individual portions.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Cook Time: 
10 Minutes

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