SOUTH OF THE BORDER CARROT BISQUE
Make and share this South of the Border Carrot Bisque recipe from Food.com.
Provided by Need Help
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
- Sauté onion and jalapeño in butter, then add to carrots and broth.
- Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
- Transfer soup to blender and blend until smooth.
- Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
- Cook a few minutes longer, then serve with green onions on top.
Nutrition Facts : Calories 155.5, Fat 9.7, SaturatedFat 5.8, Cholesterol 30.1, Sodium 427.7, Carbohydrate 15.3, Fiber 3.7, Sugar 6.2, Protein 3.8
CURRIED CARROT BISQUE
Make and share this Curried Carrot Bisque recipe from Food.com.
Provided by Jacques Lorrain
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
- and curry powder.
- Saute for about 5 minutes or until leeks soften slightly.
- Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
- Puree in a blender or food processor.
- Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
- Garnish with grated carrot. Serves 4 to 6.
- The Globe and Mail -----
Nutrition Facts : Calories 273.1, Fat 14.8, SaturatedFat 7.9, Cholesterol 42.8, Sodium 493.4, Carbohydrate 28.3, Fiber 4.7, Sugar 11.4, Protein 8.5
CURRIED CARROT BISQUE
This is a thick creamy carrot puree. It can be served warm or cold. This is an adaptation from a recipe I found in "The Fat Smash Diet".
Provided by Amber Dawn
Categories Vegetable
Time 1h5m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
- Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
- Remove parsley and bay leaves.
- Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.).
- Additionally, you can run it thorough a strainer to make it more smooth.
Nutrition Facts : Calories 98.4, Fat 2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 451.4, Carbohydrate 18.2, Fiber 3, Sugar 4.8, Protein 2.8
SMOKED CARROT BISQUE
This is both popular with both vegetarians and meat eaters alike.
Provided by PappaB.Mc
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 4h5m
Yield 16
Number Of Ingredients 13
Steps:
- Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
- Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
- Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
- Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
- Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 23 g, Cholesterol 48.4 mg, Fat 16.7 g, Fiber 5.8 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 709.7 mg, Sugar 11.2 g
SMOKED CARROT BISQUE
This is one of my most requested recipes and can be made vegan, It's much better as is though. This was inspired by my son when he decided to go vegetarian, for the simple reason that I wanted something that all the family would share This is one even your most carnivores' friends " like me" will love.
Provided by Chef B.
Categories Vegetable
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
- Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
- Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
- Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
- Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer (china cap), before serving.
Nutrition Facts : Calories 196.8, Fat 14.3, SaturatedFat 7.9, Cholesterol 40.8, Sodium 133.6, Carbohydrate 16.9, Fiber 4.5, Sugar 7.2, Protein 2.3
SWEET POTATO CARROT BISQUE
Make and share this Sweet Potato Carrot Bisque recipe from Food.com.
Provided by Mrs. Mike F
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
- Saute onion in butter.
- When onion is translucent add to pot of veggies.
- Cool mixture for 15 minutes.
- Place mix into blender 2 cups at a time and puree until smooth.
- When all of mixture is pureed, add spices and blend.
- Simmer about 15 minutes.
- Blend in yogurt (or mayo) right before serving.
- Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).
Nutrition Facts : Calories 148.6, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.6, Sodium 994.2, Carbohydrate 17.6, Fiber 3.1, Sugar 8.2, Protein 7.3
SOUTH OF THE BORDER CHICKEN
This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.
Provided by iewe7726
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
- Spread the rice in a greased 9x9 pan.
- Top with peppers and chicken.
- Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
- Bake 350 degrees for 25-30 minute.
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