Carrot Bisque

Submitted by Gracie92

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• Ready In: 38mins
• Ingredients: 10
• Serves: 8

ingredients

• 3 lbs carrots, peeled and diced into smaller than 1/2-inch pieces
• 1 large onion, chopped
• 2 tablespoons peanut oil (vegetable oil will do)
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1⁄2 teaspoon salt
• 3 -5 dashes fresh black pepper
• 3 cups vegetable broth
• 1 (13 ounce) can coconut milk
• 1 tablespoon maple syrup

directions

1. 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.
2. 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.

Reviews

[Kim G.]

This was excellent. Thanks for a wonderful recipe!