This is an elegant soup which is easy to prepare and serves as the first course of your Persian Purim menu.
Creamy Carrot Bisque
Servings
4 Servings
Ingredients
- 1 cup vegetable broth or water
- 1 medium yellow or white onion diced
- 10 large carrots peeled and chopped
- 3 cup unsweetened low fat non-dairy milk or water
- 1 teaspoon sea salt or to taste
- Freshly ground black pepper to taste
- 2 teaspoon fresh mint chopped
Instructions
- In a 6-quart soup pot:
- Heat ½ cup of the vegetable broth (or water) over medium heat
- Add the onion and a pinch of the sea salt.
- Cook and stir for 5 minutes, or until onions are soft.
- Add the carrots and another splash of vegetable broth.
- Cook and stir for 5 more minutes.
- Add the non-dairy milk and ¼ cup of vegetable broth (or water) so that the liquid just barely cover the vegetables
- Bring to a boil over medium high heat.
- Cover and reduce the heat to simmer on low for 25 minutes, or until the carrots are tender.
- Add the remaining sea salt and black pepper to taste.
- Simmer for 5 more minutes
- In the blender:
- Puree the soup in batches to achieve a creamy, smooth consistency.
- Adjust the seasonings to taste.
- Serve hot, garnished with fresh mint
This was good. I would make it again.
Delicious soup and so easy to make. I did add a sprinkle of nutmeg and a 1/4 tsp. cinnamon.
I sautéed the onion in 2 tbs olive oil instead then added the carrots to the onions and stirred for about 5 min then followed what you wrote. While I was blending I did add a few more dtops of olive oil I find it gives pureed soup a smoother taste
I used evaporated milk for a dairy version. A nice alternative to the usual tomato soup served with grill cheese.
Since I am highly sensitive to onion, I always leave it out of dishes I prepare. This carrot Bisque is terrific without it! I use plain almond milk and home made vegetable broth.
Thanks for sharing!
i plan on doing this today. have an overabundant amount of carrots & was going to do a soup. love a bique better. i would also add garlic to it. when i was going to make it was going to use ginger as well but if i do this here it would totally change the whole essense of the bisque.