Ginger-Carrot Bisque
Ginger-Carrot Bisque recipe
Yield
12 servingsPrep
5 minCook
45 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
plus 2 tablespoons |
|
| 2 | pounds |
carrots
peeled and thinly sliced |
|
| 2 | large |
onions
chopped |
|
| 1 | tablespoon |
ginger
fresh, peeled and minced |
|
| 2 | teaspoons |
orange zest
grated |
|
| ½ | teaspoon |
coriander
ground |
|
| 5 | cups |
chicken broth
homemade or canned |
|
| 1 | cup |
milk, skim
or light cream for extra richness |
|
| ½ | cup |
parsley leaves
minced fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
plus 2 tablespoons |
|
| 907.2 | g |
carrots
peeled and thinly sliced |
|
| 2 | large |
onions
chopped |
|
| 15 | ml |
ginger
fresh, peeled and minced |
|
| 1E+1 | ml |
orange zest
grated |
|
| 2.5 | ml |
coriander
ground |
|
| 1.2 | l |
chicken broth
homemade or canned |
|
| 237 | ml |
milk, skim
or light cream for extra richness |
|
| 118 | ml |
parsley leaves
minced fresh |
|
Directions
Melt butter in heavy large saucepan over medium heat. Add carrots and onions.
Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.
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 minutes.
Purée soup in batches in processor or blender.
Add remaining 3 cups stock and half and half to soup *Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve. * Substitute skim milk and cornstarch to thicken instead of light cream.
