Ginger-carrot Bisque Recipe

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Ginger-Carrot Bisque

Kitchen Crew


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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


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

About this Recipe

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