Roasted Carrot Bisque- with a touch of ginger

If you see me, walking around, looking a little orange, it is because I have been eating nothing but this Roasted Carrot Bisque for days.  

Last week, I wanted to make a big batch of creamy soup.   I love eating soup for lunch at Panera Bread, but I can’t just pay $10.00 for a cup of soup and 1/2 a sandwich every day, ya know?  ( actually, I try to limit my Panera visits to once or twice a month).

I have always loved carrot soup.   It all started when my mom got me on this Carrot-Parsnip Soup recipe.   Then, last summer I could’t stop making this Carrot Soup Recipe by the Pioneer Women.   I also make this Carrot-Almond Soup Recipe a lot.

I think this Roasted Carrot Soup Recipe is my favorite.   I love the taste of roasted carrots and onions.  Plus, I added a touch of ginger.

Roasting the carrots and onions before making the soup makes a huge difference in the flavor.  It elevates the flavor a lot.  I feel like there is just so much going on in this soup- and it gets better as it sits in the fridge.

It is really hard not to just eat these carrots right after you roast them.  I tossed these carrots and onion with olive oil.  Oh my, my house smelled so good!

I topped my soup with parmesan cheese.   A few times, ( because I can’t remember how many bowls of this I have eaten in the last week).  I put some bacon jam on top and mixed it in.   That’s right.  My in-laws gave us some bacon jam for Christmas.

Roasted Carrot Bisque- with a touch of ginger 

Ingredients 

2 lbs of carrots- peeled

1 large onion- sliced

1 tablespoon olive oil

salt and pepper

1 32 ounce container of chicken broth

1-2 teaspoons of ground ginger- or less if you want

1 cup of milk

1 teaspoon butter

Method: Preheat oven to 400 degrees f.  On a baking sheet, arrange peeled carrots and onion slices.  drizzle with olive oil, salt and pepper and toss.  Roast the carrots and onions in the oven for about 30-40 minutes- or until the onions start to blacken just a little.  Remove the carrots and onions out of the oven and place in a saucepan with chicken broth, butter and ginger.  Let the mixture simmer for about 20 minutes.  Use your immersion blender to turn the soup creamy.  Add milk  and serve.

This was seriously so good!  Carrot and ginger are perfect for each other!

 

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