Carrot Bisque

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People commonly ask about the difference between a soup and a bisque. A bisque is a certain type of soup of French origin.It  has a creamy and smooth texture whereas soup tends to be more watery. Bisque is normally made from lobster,crab,shrimp,or crayfish. Creamy soups made from roasted and pureed vegetables can also be called bisques as well.  Common varieties include squash, tomato, mushroom, and red pepper. In this case, I used carrots and a sweet potato as a starch ingredient to thicken the soup. This bisque is a heartwarming winter soup, especially made for cold rainy days but if you are a freak like me, I prefer this soup cold as I do hot. The flavors imbedded in the soup are seemingly stronger when the soup is cold. Leftovers can be used as a sauce. You can even use leftovers of this carrot bisque as a filling for a pie or a quiche! Give it a try and let me know what you think 😉

If hot, this soup serves well with a piece of toasted bread or croutons. For this recipe, you will need :

  1. 1 lbs of carrots (4-5 large carrots)
  2. 1 large onion chopped
  3. 1 sweet potato peeled and diced
  4. 2 tablespoons of peanut or vegetable oil
  5. 1 teaspoon of curry powder
  6. 1 teaspoon of ground ginger
  7. 1 teaspoon of dried tarragon
  8. 5 cups of vegetable broth
  9. 1 tablespoon of maple syrup (not pancake syrup)
  10. Salt and pepper for taste


In a stockpot over low-medium heat, cook the carrots, sweet potatoes and onions in the peanut oil for 7 to 10 minutes; cover and stir occasionally until onions are brown. Add the ginger, curry, tarragon, salt, and pepper; saute for 1 more minute. Add the 5 cups of broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the carrots and sweet potatoes are tender. Turn the heat off. Use a handheld blender  or a blender to puree half of the soup. Add the maple syrup and stir. Garnish with chopped fresh tarragon (optional). Serve hot.

Yields 8 servings



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