Best Carrot Bisque Recipes

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CARROT-PARSNIP BISQUE



Carrot-Parsnip Bisque image

Warm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons plus 1 cup peanut oil, divided
1 medium onion, chopped
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1 pound medium carrots
2 medium parsnips, peeled and chopped
4 cups chicken stock
1/2 cup half-and-half cream
Minced chives, optional

Steps:

  • In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.

Nutrition Facts : Calories 241 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 760mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.

CARROT, TURNIP, SWEET POTATO BISQUE



CARROT, TURNIP, SWEET POTATO BISQUE image

Categories     Soup/Stew     Potato     Thanksgiving     Vegetarian     Wheat/Gluten-Free

Yield 8 bowls

Number Of Ingredients 14

2-3 shallots, minced
1 large onion
4 T butter (2 T olive oil for sauteing and 1/3 cup cream for base)
5 carrots
3 turnips
1 white sweet potato
1 red sweet potato
3-4 cups vegan, no salt bouillon
handful fresh, chopped parsley
1 T thyme
2 bay leaves
pinch of nutmeg
pinch of sage
sea salt and fresh ground pepper, to taste

Steps:

  • Peel and dice onions, shallots, potatoes, turnips, carrots. Saute in butter (or olive oil). Add thyme, sage, nutmeg, salt, and pepper. Add fresh parsely. Add stock and cream as necessary. Food process mixture to bisque. Simmer for 30 minutes (or longer for more robust flavor).

SMOKED CARROT BISQUE



Smoked Carrot Bisque image

This is both popular with both vegetarians and meat eaters alike.

Provided by PappaB.Mc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 4h5m

Yield 16

Number Of Ingredients 13

5 pounds carrots, peeled and trimmed
mesquite or hickory wood chips, as needed for smoker
2 tablespoons vegetable oil
2 onions, chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
2 stalks celery, chopped
4 ½ teaspoons ground turmeric
2 teaspoons curry powder
5 quarts vegetable stock
¼ cup butter
2 cups cream
salt and pepper to taste

Steps:

  • Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
  • Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
  • Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
  • Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
  • Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 23 g, Cholesterol 48.4 mg, Fat 16.7 g, Fiber 5.8 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 709.7 mg, Sugar 11.2 g

CARROT BISQUE



Carrot Bisque image

Make and share this Carrot Bisque recipe from Food.com.

Provided by Gracie92

Categories     Vegan

Time 38m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs carrots, peeled and diced into smaller than 1/2-inch pieces
1 large onion, chopped
2 tablespoons peanut oil (vegetable oil will do)
2 garlic cloves, minced
2 tablespoons curry powder
1/2 teaspoon salt
3 -5 dashes fresh black pepper
3 cups vegetable broth
1 (13 ounce) can coconut milk
1 tablespoon maple syrup

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.

Nutrition Facts : Calories 212.9, Fat 12.6, SaturatedFat 8.2, Sodium 288.9, Carbohydrate 25.1, Fiber 6.7, Sugar 13.1, Protein 3.3

SWEET POTATO CARROT BISQUE



Sweet Potato Carrot Bisque image

Make and share this Sweet Potato Carrot Bisque recipe from Food.com.

Provided by Mrs. Mike F

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon butter
1/3 cup chopped onion
32 ounces chicken broth
2 cups chopped carrots
1 large sweet potato (peel and chop)
1 teaspoon sugar
1/2 teaspoon curry
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup plain yogurt (or Mayo if you want non-dairy)
French-fried onions (like used in the traditional green bean casserole)
craisins
chow mein noodles
dried banana pieces (chop)
roasted peanuts
flaked coconut

Steps:

  • Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
  • Saute onion in butter.
  • When onion is translucent add to pot of veggies.
  • Cool mixture for 15 minutes.
  • Place mix into blender 2 cups at a time and puree until smooth.
  • When all of mixture is pureed, add spices and blend.
  • Simmer about 15 minutes.
  • Blend in yogurt (or mayo) right before serving.
  • Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).

Nutrition Facts : Calories 148.6, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.6, Sodium 994.2, Carbohydrate 17.6, Fiber 3.1, Sugar 8.2, Protein 7.3

TOMATO CARROT BASIL BISQUE



Tomato Carrot Basil Bisque image

I found this recipe on allrecipes.com and added some additional ingredients. I tried to keep in mind the fat content. It's easy and I usually cook it in a crock pot. I have also used dried basil in place of fresh basil. I puree this soup using a hand held blender. Using this appliance, it maintains a chunky consistency. I would be interested in other ways to improve this recipe, as I have difficulty getting the basil flavor to stand out.

Provided by telcherj

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (28 ounce) can crushed tomatoes
1 (11 1/2 ounce) can tomato cocktail juice
1 (8 ounce) bag baby carrots, chopped
1 (14 1/2 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup fat-free half-and-half
1/4 cup low fat margarine
1 pint grape tomatoes
1 teaspoon brown sugar
salt, pepper, garlic powder to taste

Steps:

  • In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth.
  • Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender).
  • Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.)
  • Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted.
  • Add salt, pepper, and garlic powder to taste.
  • Serve immediately.

CARROT-GINGER BISQUE



CARROT-GINGER BISQUE image

Categories     Soup/Stew     Wheat/Gluten-Free     Carrot

Number Of Ingredients 7

4 sliced shallots
2 lbs slices carrots
2 oz. knob ginger
¼ cup basmati rice
5 cups chicken broth
Pick of chopped parsley
Salt

Steps:

  • Sauté 4 sliced shallots in olive oil; season with salt and pepper. Add 2 lbs. sliced carrots, 2 oz. knob of Ginger, ¼ cup Basmati Rice, 5 cups chicken broth. Simmer until the rice is tender. Add chopped parsley; puree.

CARROT BISQUE



Carrot Bisque image

Really good on a cold winter night! Add some crab meat or shredded scallops for an extra hearty twist.

Provided by Erin K. Brown

Categories     Crab

Time 1h50m

Yield 8-10 cups, 6-8 serving(s)

Number Of Ingredients 14

10 large carrots
1/2 cup butter
2 cups brandy
1 medium onion
4 garlic cloves, minced
32 ounces chicken broth
1/2 cup flour
2 cups heavy cream
1 teaspoon nutmeg
1/2 teaspoon cayenne pepper (to taste)
1 tablespoon salt (to taste)
2 teaspoons black pepper (ground)
12 -15 sea scallops (optional)
1 lb crabmeat (optional)

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.

Nutrition Facts : Calories 755.7, Fat 46.2, SaturatedFat 28.4, Cholesterol 149.4, Sodium 1895.7, Carbohydrate 25.5, Fiber 4.2, Sugar 7, Protein 7.6

CARROT GINGER BISQUE



CARROT GINGER BISQUE image

Categories     Chicken

Yield 10 Servings

Number Of Ingredients 9

2 tablespoons clarified butter
8 cups carrot slices
2 cups onion slices
1/4 cup whole garlic cloves
1 can seven-up
1/4 cup ginger root, peeled and chopped
2 tablespoons ground ginger
8 cups chicken stock
2 cups light cream

Steps:

  • In large pan, heat butter over medium heat. Add carrot, garlic and onion. Cook vegetables until tender but not browned. Add ginger root and ground ginger. Deglaze with seven-up and reduce liquid by half. Add chicken stock. Heat to boil; reduce heat and simmer 15 to 20 minutes. Add light cream; heat through.

GINGER CARROT BISQUE



GINGER CARROT BISQUE image

Yield 10 servings

Number Of Ingredients 8

1/4 cup plus 2 tbls unsalted butter
2 lbs carrots, peeled, thinly sliced
2 large onions
1 tbls minced fresh ginger
2 tsp grated orange peel
1/2 tsp ground coriander
4 cups chicken stock
1/2 cup minced fresh parsley

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover pan and cook until veggies begin to soften, about 15 mins. Mix in ginger, orange peel, and coriander. Add 2 cups stock. Reduce heat to medium low. Cover pan and simmer soup until carrots are very tender, about 30 mins. Puree soup in batches in processor or blender. Add remaining 2 cups stock. Season with salt an pepper. Can be made ahead 1 day ahead.

CREAMY CARROT-GINGER BISQUE



CREAMY CARROT-GINGER BISQUE image

Categories     Soup/Stew     Ginger

Yield 6

Number Of Ingredients 7

4 C fresh carrot juice
3/4 c pine nuts
1 avo, sliced
2 tsp grated ginger
2 tsp lime juice
1 clove garlic
1/4 tsp cumin

Steps:

  • Puree all ingredients in food processor until smooth. Season with s&p.

CARROT BISQUE SOUP



CARROT BISQUE SOUP image

Categories     Soup/Stew     Vegetable     Dinner     Healthy     Simmer

Yield 8 to 10 people

Number Of Ingredients 15

1/4 cup butter
2 large onions sliced
1 t ground coriander
3/4 t curry powder
1/4 t ground ginger
1/8 t ground allspice
1/2 t cumin
1/4 t ground mustard
3 T flour
2 cups water
1 1/2 pounds carrots, pealed, sliced
2 cloves garlic minced
7 bouillon cubes
4 or 5 cups milk
yogurt, sunflower seeds

Steps:

  • In a large kettle, heat butter. Add onions, coriander, curry, ginger, allspice, cumin, mustard. Cook onions until limp. Stir in flour until coated. Add water, carrots, bouillon cubes. Cover and cook 10 minutes. In blender, add milk and carrot mixture. Return to pot. Add remainder of milk. Salt to taste. When serving, top with yogurt and/or sunflower seeds.

SOUTH OF THE BORDER CARROT BISQUE



South of the Border Carrot Bisque image

Make and share this South of the Border Carrot Bisque recipe from Food.com.

Provided by Need Help

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and coarsely chopped
1 1/4 cups low sodium chicken broth
1/2 red onion, chopped
2 teaspoons canned chopped jalapenos
1 tablespoon butter
1/4 cup milk
1/2 teaspoon salt
1 dash nutmeg
1 dash white pepper
1/4 cup heavy whipping cream
1/2 cup finely chopped green onion, for garnish

Steps:

  • Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
  • Sauté onion and jalapeño in butter, then add to carrots and broth.
  • Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
  • Transfer soup to blender and blend until smooth.
  • Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
  • Cook a few minutes longer, then serve with green onions on top.

Nutrition Facts : Calories 155.5, Fat 9.7, SaturatedFat 5.8, Cholesterol 30.1, Sodium 427.7, Carbohydrate 15.3, Fiber 3.7, Sugar 6.2, Protein 3.8

GINGER-CARROT BISQUE



GINGER-CARROT BISQUE image

Yield 10

Number Of Ingredients 9

Butter
2lb carrots,thinly sliced
2large onion, chopped
1tbsp.minced peeled fresh ginger
2teasp. Grated orange peel
1/2teasp. Ground coriander
5cups chicken broth
1cup half and half
1/2 cup minced parsley

Steps:

  • Melt butter,add carrots and onions,cover pan and cook until veggies soften,about 15 min. Mix in ginger,peel and coriander. Add 2 cups of stock,simmer for about 30 min. Purée soup,add remaining 3 cups of broth and half and half. Season with salt and pepper,springless with parsley

CURRIED CARROT BISQUE



Curried Carrot Bisque image

This is a thick creamy carrot puree. It can be served warm or cold. This is an adaptation from a recipe I found in "The Fat Smash Diet".

Provided by Amber Dawn

Categories     Vegetable

Time 1h5m

Yield 10 cups

Number Of Ingredients 12

1 teaspoon olive oil
10 carrots, peeled and chopped
1 small onion, chopped
5 cups vegetable broth
3 tablespoons curry powder
1/4 cup brown rice
1 tablespoon minced ginger
2 garlic cloves, minced
1 teaspoon chili powder
1 sprig Italian parsley
2 bay leaves
salt and pepper

Steps:

  • Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
  • Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
  • Remove parsley and bay leaves.
  • Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.).
  • Additionally, you can run it thorough a strainer to make it more smooth.

Nutrition Facts : Calories 98.4, Fat 2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 451.4, Carbohydrate 18.2, Fiber 3, Sugar 4.8, Protein 2.8

BABY CARROT BISQUE



Baby Carrot Bisque image

The sweetness of baby carrots and a pretty, pale-orange color make this an uplifting dish for a chilly winter day.

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, chopped
One 16-ounce bag baby carrots
2 medium turnips, peeled and diced
2 bay leaves
2 teaspoons salt-free seasoning (see page 4 for brands)
One 12.3-ounce package firm silken tofu, crumbled
One 16-ounce can salt-free diced tomatoes, undrained
1 teaspoon grated fresh ginger
1/4 teaspoon cinnamon
3 scallions, sliced
1 cup frozen green peas, thawed
2 to 3 tablespoons finely chopped fresh parsley
1/2 cup orange juice, freshly squeezed or store-bought organic
Salt and freshly ground pepper to taste

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

CURRIED CARROT BISQUE



Curried Carrot Bisque image

Make and share this Curried Carrot Bisque recipe from Food.com.

Provided by Jacques Lorrain

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 lb carrot, peeled & sliced
2 leeks, washed and trimmed
1 teaspoon fresh ginger, Grated
2 cloves garlic, minced
1 teaspoon curry powder
2 teaspoons curry paste
4 cups chicken stock
1/4 cup whipping cream
salt & pepper, freshly ground
1/4 cup carrot, Grated

Steps:

  • Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
  • and curry powder.
  • Saute for about 5 minutes or until leeks soften slightly.
  • Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
  • Puree in a blender or food processor.
  • Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
  • Garnish with grated carrot. Serves 4 to 6.
  • The Globe and Mail -----

Nutrition Facts : Calories 273.1, Fat 14.8, SaturatedFat 7.9, Cholesterol 42.8, Sodium 493.4, Carbohydrate 28.3, Fiber 4.7, Sugar 11.4, Protein 8.5

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