January 31, 2020

RECIPE: Spicy Carrot Bisque

This is pure comfort food for my soul. When my jaw was broken and my mouth was wired shut, a woman named Courtney (who is a cousin of my good friend Adam) brought me this soup. She didn't even know me, and we'd never even met before(!) but she thought of me. I was so touched.
Lots of people made meals for my family, which was super generous; but I was stuck with smoothies... until Courtney brought me this soup. It's a puréed soup, so I was thrilled to be able to eat it. This is the best comfort food for me.

It is absolutely DELICIOUS. I'm not even a huge fan of carrots, but this soup is one of my favorites! This is the original recipe, although I've made it with lighter ingredients and still liked it.

Honestly, just make the real thing and have a smaller portion. It's worth every calorie. I promise.

Here is a printer-friendly version!

Spicy Carrot Bisque

3 lbs. carrots, peeled and sliced or chopped
1 onion, chopped
2 Tbsp. butter
1-1/2 Tbsp flour
8 cups chicken broth
1-1/2 cups heavy cream
3/4 tsp. salt
3/4 tsp. white pepper (this is what makes it so good!)
3/4 tsp. cumin
1/8 tsp. cayenne pepper


Sauté onions in butter until transparent. Add flour and stir well. Add chicken broth slowly, stirring as you add, to keep the flour from clumping. Add carrots and bring to a boil. Lower heat to a simmer for one hour. Add cream and spices, and simmer 20 minutes. Using a stick blender, purée until smooth.

Makes about 10 cups.

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