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".

• Ready In: 1 hr 5 mins
• Yields: 10 cups

Ingredients

• 1  teaspoon olive oil
• 10  carrots, peeled and chopped
• 1  small onion, chopped
• 5  cups vegetable broth
• 3  tablespoons curry powder
• 1⁄4 cup brown rice
• 1  tablespoon  minced ginger
• 2  garlic cloves, minced
• 1  teaspoon chili powder
• 1  sprig Italian parsley
• 2  bay leaves
•  salt and pepper

Directions

1. Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
2. Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
3. Remove parsley and bay leaves.
4. Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.).
5. Additionally, you can run it thorough a strainer to make it more smooth.