Carrot Ginger Bisque Food

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

SIMPLE GINGER CARROT BISQUE

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, and ginger and sauté until the onion is tender and translucent, about 8 minutes.
• Stir in the broth, carrots, potato, and curry powder and bring to a boil. Season everything with salt. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the carrots are tender, about 25 minutes.
• Using an immersion blender (or using a regular blender and working in batches), blend until completely smooth. Return the soup to the pot over low heat and cook, stirring often, until heated through.
• In a small bowl, stir together the raw tahini, water, and salt to taste. It will seem chunky and weird at first, but keep at it until you have the consistency of coffee cream/half 'n' half. Add more water if necessary. Pour half of the tahini cream into the pot of soup and stir to incorporate.
• With the remaining tahini cream, scrape half of it into a small bowl. Add the turmeric to the small bowl and stir to combine.
• Serve the soup hot and garnish with swirls of the regular and turmeric tahini cream. Drag a paring knife through the swirls for a marble effect, if you like.

GINGERED CARROT BISQUE

Steps:

• In a large stock pot, add the oil, onions, celery and grated fresh ginger. Cook until the onions are soft and translucent.
• Add the carrots, broth, potatoes and curry powder (if using). You could add all kinds of spices here. It just depends on your taste preferences.
• Bring to a boil and then reduce to a simmer.
• Cook, stirring occasionally, until the carrots are tender. It took me about 25 minutes.
• Using an immersion or high speed blender, puree the soup until smooth.
• IMPORTANT: If using a blender, allow the soup to cool and then puree in batches. Hot liquids expand and can create a dangerous situation in the kitchen.
• Place the mixture back into the stock pot, reheat and taste for seasoning. I added more salt and pepper at this point along with some of the cashew cream. If it is too thick, add more vegetable broth.
• Reserve the rest for serving.
• Garnish with a sprig of thyme and serve warm.
• Serves 4-6.

CREAMY ROASTED CARROT SOUP WITH GINGER

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
• Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
• Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
• Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
• Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

CARROT-PARSNIP BISQUE

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.

CARROT BISQUE

Steps:

• In a large stock pot, heat 1 cup of brandy on high heat until the liquid is almost entirely reduced (~3-5 minutes).
• Reduce heat to medium and add the stick of butter.
• Dice the onion and mince the garlic. Add to the pot when the butter is melted.
• Cook until onions are soft, stirring occasionally.
• While the onions cook, wash, but don't peel, the carrots. Cut them into 1" to 1.5" pieces, then slice in half the long way (resulting in 1"-1.5" long half-moon shaped pieces). Set aside.
• Once the onions are soft, add half of the chicken broth and whisk in the flour (it will probably remain a bit lumpy).
• Add the remaining chicken broth and the remaining cup of brandy. Whisk again and add the carrots.
• Let the mixture boil on medium for ~45 minutes or until carrots are soft. Stir every few minutes to avoid burning the flour to the bottom of the pot.
• Puree the entire mixture in a food processor. (It takes me three rounds to puree it all). Mix for ~10 seconds, scrape the sides, and then mix for another 10-15 seconds. If doing it in batches, grab a large mixing bowl to pour your pureed product into.
• Clean out your stock pot (be sure to get all the flour out). Pour the pureed mixture back into the stock pot and heat to medium. Be sure to keep stirring, or the thick mixture will pop and splatter at you. Not fun.
• Add your spices to taste and simmer for about 5 minutes. (If using crab, add it with the spices.).
• Add the cream and stir until completely mixed.
• If adding scallops, cook them however you like, (I melt some butter in a pan and fry them on medium for 60 seconds, flip them over and heat another 60 seconds) then shred them up and add them to the bisque last thing.
• For added flair: After you have ladled the bisque into bowls, you can swirl a drizzle of extra cream onto the top in a fun pattern.

CREAMY CARROT-GINGER BISQUE

Steps:

• Purée all ingredients in food processor until smooth. Season with salt and pepper.

CARROT GINGER BISQUE

Steps:

• In a large dutch oven or soup pot over medium high heat, add butter and onions and cook, stirring often, until onions are softened. Add the carrots, ginger and nutmeg and cook for one minute, using a wooden spoon to stir. Add broth and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. About 15 minutes Remove from the heat and transfer the contents to a high speed blender (you may need to do this in batches) blend until smooth and completely creamy. Alternately, you can use an immersion blender but the soup wont become as silky smooth as when it's pureed with a regular blender. Return the soup to the pot and pour in the cream. Season with plenty of salt and pepper and keep warm until ready to serve. Taste for seasonings and adjust as needed. Divide soup between bowls and top with a dollop of creme fraiche or plain yogurt.

CARROT BISQUE

Steps:

• In a stockpot over low-med heat, cook the carrots and the onions in the peanut oil for 7 to 10 min.; cover and stir occasionally. You want the onions to brown but not burn, although if the burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute Add the 3 cups broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 min., or until the carrots are tender.
• Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half of the soup; if you don't have one, then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir. Serve hot.