Ginger-Carrot Bisque

Ginger-carrot Bisque Recipe

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  • 1/4 c
    butter, unsalted
  • 2 Tbsp
    butter, unsalted
  • 2 lb
    carrots, peeled and sliced
  • 2 large
    onions, coarsely chopped
  • 1 Tbsp
    ginger, finely chopped
  • 2 tsp
    orange peel, grated
  • 1/2 tsp
    coriander, ground
  • 5 c
    chicken stock
  • 1 c
    half and half
  • 1/2 c
    parsley, fresh and chopped

How to Make Ginger-Carrot Bisque


  1. Melt butter in heavy large saucepan over medium heat.
  2. Add carrots and onions; Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.
  3. Mix in ginger, orange peel and coriander.
  4. Add 2 cups stock; Reduce heat to medium-low and cover pan, simmering soup until carrots are very tender, about 30 minutes.
  5. Puree soup in batches in processor or blender.
  6. Add remaining 3 cups stock and half and half to soup; Season with salt and pepper.
  7. Can be prepared 1 day ahead. Cover and refrigerate.
  8. Cook over medium heat until warm; Ladle into bowls and sprinkle with parsley before serving.

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About Ginger-Carrot Bisque

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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