Baddest Bisque

Please make this bisque soon! The flavors are clean and creamy- carrots cooked with orange, ginger and nutmeg and topped with cream. This recipe is a real winner and worth the effort.

AUTUMN CARROT BISQUE

You will need:

6 tablespoons butter

2 pounds carrots, chopped

2 large Vidalia onions, chopped

1 tablespoon fresh ginger, minced

2 teaspoons grated orange zest

1/2 teaspoon coriander

1/2 teaspoon nutmeg

5 cups low-sodium chicken or vegetable broth

1 cup light cream or half & half

salt to taste

Melt butter in a large saucepan or dutch oven.

Add the carrots and onions.

Cook for 15 minutes or until the onions are translucent, stirring frequently.

Stir in the ginger, orange zest, coriander and nutmeg.

Add 2 cups of the broth and bring to a boil.

Reduce heat to medium-low and simmer for 30-minutes or until carrots are tender.

At this point you have a choice depending on your equipment-

Cuisinart Users:

Ladle the mixture into your Cuisinart, a small amount at a time.

Process until smooth.

Add some of the remaining broth if the mixture needs assistance pureeing.

Return carrot puree to pot.

Add remaining broth.

Food Wand Users:

Keep soup where it is in the dutch oven.

Add remaining broth.

Puree until smooth.

* I highly recommend buying yourself a Food Wand if you don't have one.

Now we are back on the same page...

Simmer for 20 minutes.

Stir in cream and heat through.

Season with salt.

Ladle into your favorite bowl and enjoy!