Best Curried Carrot Bisque Recipes

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

Ingredients

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

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

Ingredients

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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