Curried Carrot Bisque
Submitted by Isa
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| prep time: 10 | cooking time: 30 | makes |
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| This is a slightly sweet, creamy, and hearty soup. I never liked carrot soups until she came along. |
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Equipment:
Large soup pot
Ingredients
3 pounds carrots (about 6 large), peeled and cut into a little small than 1/2 inch pieces
1 large onion, chopped
2 tbsp peanut oil (vegetable oil will do)
2 cloves garlic, minced
1 tbsp curry powder
3 cups vegetable broth or water and 1 bullion cube
1/2 tsp salt
1 13 oz can coconut milk
1 tbsp maple syrup
fresh black pepper to taste
Directions
In a large soup pan over low-medium heat, cook the onions and carrots in the peanut oil for 7-10 minutes, cover and stir occasionally. You want the onions to get brown, but not to burn, although if they burn a little bit it's not the end of the world. Add garlic and curry and salt, saute 1 more minute. Add 3 cups water, cover and bring to a boil. Lower heat to simmer, 10-12 minutes, or until carrots are tender.
Add the coconut mik and bring to a low boil. Turn the heat off. Use a submersion blender to puree half of the soup, if you don't have a submersion blender then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir, serve hot.
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Reviews (add your own)
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| Jaime wrote on Friday August 25th, 2006 06:17 PM |
 four soybeans |
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Really loving this recipe. I'm a soup and stew addict, this really hits the spot. I've tried adding potatoes, for a grittier with more carbs/starch texture, came out fantastic. |
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