Creamy Carrot Bisque Recipe
🕒 Prep Time: 15 minutes
🍳 Cook Time: 1 minute
⏰ Total Time: 16 minutes
🥣 Yield: Serves 4
Description:
Indulge in the velvety goodness of this Creamy Carrot Bisque, a vegetarian delight that’s not only low in calories and cholesterol but also bursting with flavor. The gorgeous pale orange hue of this soup comes from a delightful combination of carrots, turnips, onions, and Italian plum tomatoes, all pureed to perfection. What sets this bisque apart is the addition of pureed tofu, which adds a creamy texture and boosts its nutritional profile. With just the right balance of spices and a hint of citrusy freshness, this soup is sure to become a favorite in your repertoire.
Ingredients:
- 1 large carrot
- 3 medium turnips
- 1 onion
- 2 bay leaves
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 tablespoon canola oil
- 1/4 cup diced scallions
- 1/4 cup frozen green peas
- 2 cups soft tofu
- 3/4 cup silken tofu
- 1 cup Italian plum tomatoes
- 1/2 cup chopped fresh parsley
- Salt and freshly ground pepper, to taste
- Fresh orange juice, for seasoning
Instructions:
- In a large soup pot, combine the carrots, about 2/3 of the diced turnips (set aside the rest), the onion, bay leaves, and seasoning mix.
- Add just enough water to cover the vegetables, bring to a simmer, and cook covered for 25-30 minutes or until the vegetables are tender.
- Remove from the heat and discard the bay leaves.
- With a slotted spoon, transfer the cooked vegetables to a blender or food processor and process until smooth, then transfer the mixture back to the pot.
- Combine the soft tofu and Italian plum tomatoes in the blender and process until smooth, then transfer into the pot with the vegetable mixture.
- Stir until both mixtures are well combined and return the pot to medium heat.
- Stir in the ground ginger and cinnamon, ensuring they are evenly distributed throughout the soup.
- Heat the canola oil in a small skillet and add the reserved diced turnips, sautéing over medium heat until they are crisp-tender and golden, stirring frequently.
- Add the diced scallions to the skillet and sauté for another minute or two until they are wilted.
- Remove from the heat and transfer the contents of the skillet to the soup pot, along with the frozen green peas and chopped fresh parsley.
- Add the fresh orange juice to the soup and season to taste with salt and pepper, ensuring the flavors are well balanced.
- The soup should have a smooth, medium-thick consistency. If necessary, adjust the thickness by adding a bit more juice or water.
- Simmer gently over very low heat for another 15 minutes, allowing the flavors to meld together.
- If time allows, let the soup stand off the heat for an hour or two before serving to allow the flavors to develop further, then reheat gently before serving.
Serve hot and enjoy the creamy goodness of this nutritious bisque!
