It is easy to find carrots in many refrigerators
across the U.S. Many people buy carrots almost
every time they do their grocery shopping. Many
bags of carrots often will be in the vegetable
compartment for several weeks, then will get
tossed out. New carrots will be brought home and
the same cycle will repeat. One of many
delicious ways to use carrots quickly before
they go to waste is making carrot soup. This
carrot bisque is one of the most delicious soups
we know of, in any season. It is also easy to
make.
Ingredients:
6 medium
carrots,
washed and cut into half-inch
pieces
1 large yellow onion,
coarsely chopped
2 Roma tomatoes, coarsely chopped
1 tablespoon chopped fresh ginger
1 teaspoon curry powder
1 teaspoon paprika
3 tablespoons olive oil
4 cups chicken or turkey stock
1-1/2 cups non-fat milk
Sea salt and ground pepper to taste
Shredded Italian cheeses for topping
Photo and Slideshow by
JoAnne Green -- Copyright
© 2011
Instructions:
Preheat oven to 375°F. In a baking pan, toss
carrots with 1 table olive oil and a pinch of
sea salt. Roast in the oven about 20 minutes or
until carrots start to brown slightly around the
edges.
Heat olive oil in
a soup pot over medium heat. Add paprika, and
curry powder until the spices begin to sizzle. Add
onion, ginger, and tomatoes. Sauté until onion is
soft. Add roasted carrots and
stock; season with salt and pepper. Bring to a
boil, reduce heat and simmer about 20 minutes.
Remove from the heat and let the mixture cool. Purée in a blender until smooth.
Return soup to
pot, add milk and heat gently. Season to taste
with salt and pepper.
Ladle into bowls and garnish each serving with 1
tablespoon shredded cheeses.
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Editor &
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Clovis
resident for 30 years
Also:
Private Chef, cooking instructor,
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