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Ginger-Carrot Bisque

 

Ginger-Carrot Bisque recipe
214

Yield

12

servings

Prep

5

min

Cook

45

min

Ready

50

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 35840% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 627mg 26%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 32%
Sugars g
Protein 26g
Vitamin A 783% Vitamin C 53%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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