Best Baby Carrot Bisque Recipes

CREAMY ROASTED CARROT SOUP

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
• To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
• Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
• Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
• Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
• Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
• This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

ROASTED TOMATO CARROT BISQUE

Steps:

• Line a sheet pan with foil, for easy cleanup. Preheat the oven to 425 ˚F.
• Combine the tomatoes and carrots and bell pepper on a sheet pan and drizzle with 2 tablespoons of olive oil and the balsamic vinegar. Sprinkle with the Italian seasoning, garlic salt, sugar and pepper. Toss with your hands to evenly distribute the oil and seasonings. Place the 6 cloves of garlic on a small piece of foil. Drizzle lightly with olive oil and bring up the edges of the foil to make a tightly sealed packet. Push some of the veggies away from the center of the pan to make a place for the garlic packet and nestle into place.
• Place the pan in the preheated oven and roast for 15 minutes. Shake the pan gently to rotate the carrots and tomatoes. Flip the pepper pieces to the opposite side. Roast for another 20-25 minutes or until most of the juice from the tomatoes has evaporated. Remove from the oven.
• While the veggies are roasting, heat the 1 tablespoon of butter in a large soup or stockpot over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the tomato paste and cook for another 2-3 minutes until the tomato paste deepens in color.
• Add the chicken broth, potatoes and salt. Increase the heat and bring to a medium boil. Cover and cook for 20 minutes until potatoes are nice and soft.
• Add the roasted veggies (just squeeze the garlic cloves out of their skins) and fresh basil leaves and blend until smooth, using an immersion blender. You can also transfer the mixture to a regular blender, add the roasted veggies and blend until smooth. (If using a regular blender, be sure to leave the center cap of the cover off and cover the opening with a sieve, kitchen towel or several thicknesses of paper towels to prevent heat build-up and possible explosion.)
• Add 2-4 tablespoons of cream (optional) and stir to blend. Taste and season with more kosher salt, if needed. If you prefer a thinner soup, add a bit more chicken broth.
• Serve the soup bowls, garnished with halved cherry or grape tomatoes and/or a drizzle of cream or balsamic vinegar and fresh basil leaves. Refrigerate any leftovers and enjoy within 3-4 days or freeze for a delicious dinner on a busy day!

CARROT BISQUE

Steps:

• In a stockpot over low-med heat, cook the carrots and the onions in the peanut oil for 7 to 10 min.; cover and stir occasionally. You want the onions to brown but not burn, although if the burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute Add the 3 cups broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 min., or until the carrots are tender.
• Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half of the soup; if you don't have one, then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir. Serve hot.

CARROT BISQUE

Steps:

• In a large stock pot, heat 1 cup of brandy on high heat until the liquid is almost entirely reduced (~3-5 minutes).
• Reduce heat to medium and add the stick of butter.
• Dice the onion and mince the garlic. Add to the pot when the butter is melted.
• Cook until onions are soft, stirring occasionally.
• While the onions cook, wash, but don't peel, the carrots. Cut them into 1" to 1.5" pieces, then slice in half the long way (resulting in 1"-1.5" long half-moon shaped pieces). Set aside.
• Once the onions are soft, add half of the chicken broth and whisk in the flour (it will probably remain a bit lumpy).
• Add the remaining chicken broth and the remaining cup of brandy. Whisk again and add the carrots.
• Let the mixture boil on medium for ~45 minutes or until carrots are soft. Stir every few minutes to avoid burning the flour to the bottom of the pot.
• Puree the entire mixture in a food processor. (It takes me three rounds to puree it all). Mix for ~10 seconds, scrape the sides, and then mix for another 10-15 seconds. If doing it in batches, grab a large mixing bowl to pour your pureed product into.
• Clean out your stock pot (be sure to get all the flour out). Pour the pureed mixture back into the stock pot and heat to medium. Be sure to keep stirring, or the thick mixture will pop and splatter at you. Not fun.
• Add your spices to taste and simmer for about 5 minutes. (If using crab, add it with the spices.).
• Add the cream and stir until completely mixed.
• If adding scallops, cook them however you like, (I melt some butter in a pan and fry them on medium for 60 seconds, flip them over and heat another 60 seconds) then shred them up and add them to the bisque last thing.
• For added flair: After you have ladled the bisque into bowls, you can swirl a drizzle of extra cream onto the top in a fun pattern.

BABY CARROT BISQUE

Steps:

• Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until golden.
• Add the carrots, half of the diced turnips (set aside the rest), bay leaves, and seasoning. Add just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 25 to 30 minutes, or until the vegetables are tender.
• Remove from the heat. Discard the bay leaves. With a slotted spoon, transfer the vegetables to a food processor or blender. Process until smoothly pureed, then transfer back to the soup pot.
• Combine the tofu and tomatoes in the food processor or blender. Process until smoothly pureed and transfer to the soup pot. Stir until both purees are well integrated, and return to medium heat. Stir in the ginger and cinnamon.
• Heat the remaining tablespoon of oil in a small skillet. Add the reserved turnip dice and sauté over medium heat until tender-crisp and golden, stirring frequently. Add the scallions and sauté another minute or so, until just wilted. Remove from the heat and stir the mixture into the soup.
• Stir in the peas, parsley, and orange juice. Season with salt and pepper. The soup should have a smooth, medium-thick consistency. Add a bit more juice or water if necessary.
• Simmer very gently over low heat for 5 to 10 minutes longer. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
• Per serving:
• Calories: 144
• Total fat: 6g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 19g
• Cholesterol: 0mg
• Sodium: 80mg