Carrot Bisque
soup
Aug 1, 2025
Prep time: 90 min.
Cook time: 90 min.
Servings: 4-6
Ingredients
- Lemon, 1/4
- Butter, 2 tbs.
- Carrots, 2 lbs. (~8 large)
- Ginger, 1/2 inch piece
- Onion, 1 chopped
- Garlic, 3 cloves chopped
- Olive oil, ~2 tbs.
- Salt, to taste
- Vegetable stock, 32 oz.
- Thyme, 1/2 tsp.
- Black pepper, to taste
- Half and half, 1/2 cup
Equipment
- Large pot
- Blender
- Lemon squeezer
Prep
- Portion out lemon and butter
- Wash and cut carrots into 1/2 inch chunks
- Peel ginger
- Chop onion
- Chop garlic
Instructions
-
Preheat oven to 400F.
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Place carrots, olive oil, and salt onto baking pan.
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Roast until caramelized on the edges and soft, ~30-40 minutes. Stir a couple times throughout to get an even roast.
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In large pot, cook onion and butter until softened, ~1 minute.
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Add stock, ginger, and carrots.
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Bring to a boil, then reduce heat to medium-low and simmer 15 minutes.
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Remove from heat and let cool ~5 minutes.
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Remove ginger.
-
Puree mixture until smooth, in batches if necessary.
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Return mixture to pot.
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Add lemon juice and half and half.
-
Reheat gently. Add more water if the soup is too thick.
-
Season with salt and pepper, to taste.
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Leftovers can be stored in the freezer for up to several months or in the fridge for up to 4 days.