Carrot Bisque

Carrot Bisque
Carrot Bisque

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Carrot Bisque

  • 1

    quart vegetable broth

  • 2

    cups water

  • 1

    large (1 pound) russet potato

  • 8

    medium-large (1 1/2 pounds) fresh carrots

  • 1

    small onion

  • 1/2

    cup 2 percent or whole milk

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon ground nutmeg

  • 1

    teaspoon garlic powder

  • salt and white pepper, to taste

  • Note: If you do not have an immersion blender, divide the soup into portions and use a blender to process until smooth.

  • Yield: 6 (1-cup) servings.

  • PER SERVING: 126 calories, less than 1 g fat (less than 1 g saturated), 2 mg cholesterol, 3 g protein, 28 g carbohydrates, 5 g dietary fiber, 703 mg sodium

Directions

COMBINE broth and water in 4-quart or larger Dutch oven or soup pot. Bring to a boil over high heat. While broth is heating, peel and cut the vegetables into bite-size pieces and add to the pot as you chop. When all vegetables are in the pot, reduce heat to medium-high and cook for 10 more minutes, or until largest vegetable pieces are tender. REMOVE from heat. Stir in milk. Using a handheld immersion blender (see Note), process the soup until smooth. Stir in spices and adjust seasoning with salt and white pepper, to taste. Serve immediately.

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