Best 3 Baby Carrot Bisque Recipes

Welcome to the world of culinary delight, where we embark on a journey to uncover the best recipe for baby carrot bisque. This creamy and flavorful soup is a symphony of flavors, combining the sweetness of carrots with a hint of earthy richness. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating a baby carrot bisque that will tantalize your taste buds and leave you craving for more. From selecting the perfect carrots to mastering the art of creating a velvety smooth puree, we'll provide you with all the essential tips and tricks to elevate your culinary skills and create a dish that will impress your friends and family. So, put on your apron, gather your ingredients, and let's delve into the delightful world of baby carrot bisque.

Here are our top 3 tried and tested recipes!

BABY CARROT BISQUE

Baby Carrot Bisque image

The sweetness of baby carrots and a pretty, pale-orange color make this an uplifting dish for a chilly winter day.

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, chopped
One 16-ounce bag baby carrots
2 medium turnips, peeled and diced
2 bay leaves
2 teaspoons salt-free seasoning (see page 4 for brands)
One 12.3-ounce package firm silken tofu, crumbled
One 16-ounce can salt-free diced tomatoes, undrained
1 teaspoon grated fresh ginger
1/4 teaspoon cinnamon
3 scallions, sliced
1 cup frozen green peas, thawed
2 to 3 tablespoons finely chopped fresh parsley
1/2 cup orange juice, freshly squeezed or store-bought organic
Salt and freshly ground pepper to taste

Steps:

Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until golden.
Add the carrots, half of the diced turnips (set aside the rest), bay leaves, and seasoning. Add just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 25 to 30 minutes, or until the vegetables are tender.
Remove from the heat. Discard the bay leaves. With a slotted spoon, transfer the vegetables to a food processor or blender. Process until smoothly pureed, then transfer back to the soup pot.
Combine the tofu and tomatoes in the food processor or blender. Process until smoothly pureed and transfer to the soup pot. Stir until both purees are well integrated, and return to medium heat. Stir in the ginger and cinnamon.
Heat the remaining tablespoon of oil in a small skillet. Add the reserved turnip dice and sauté over medium heat until tender-crisp and golden, stirring frequently. Add the scallions and sauté another minute or so, until just wilted. Remove from the heat and stir the mixture into the soup.
Stir in the peas, parsley, and orange juice. Season with salt and pepper. The soup should have a smooth, medium-thick consistency. Add a bit more juice or water if necessary.
Simmer very gently over low heat for 5 to 10 minutes longer. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
Per serving:
Calories: 144
Total fat: 6g
Protein: 5g
Fiber: 4g
Carbohydrate: 19g
Cholesterol: 0mg
Sodium: 80mg

TOMATO CARROT BASIL BISQUE

Tomato Carrot Basil Bisque image

I found this recipe on allrecipes.com and added some additional ingredients. I tried to keep in mind the fat content. It's easy and I usually cook it in a crock pot. I have also used dried basil in place of fresh basil. I puree this soup using a hand held blender. Using this appliance, it maintains a chunky consistency. I would be interested in other ways to improve this recipe, as I have difficulty getting the basil flavor to stand out.

Provided by telcherj

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can crushed tomatoes
1 (11 1/2 ounce) can tomato cocktail juice
1 (8 ounce) bag baby carrots, chopped
1 (14 1/2 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup fat-free half-and-half
1/4 cup low fat margarine
1 pint grape tomatoes
1 teaspoon brown sugar
salt, pepper, garlic powder to taste

Steps:

In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth.
Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender).
Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.)
Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted.
Add salt, pepper, and garlic powder to taste.
Serve immediately.

CREAMY CARROT BISQUE

Creamy Carrot Bisque image

This vegetarian soup is low calorie, low cholesterol, and great is taste. It is a pretty, pale orange that gets substance from the base of pureed tofu.

Provided by TishT

Categories Vegetable

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb carrot, peeled and sliced
3 medium turnips, peeled and diced,divided
1 medium onion, chopped
2 bay leaves
2 teaspoons salt free herb and spice seasoning mix
1 cup crumbled soft tofu or 1 cup silken tofu
1 (14 ounce) can Italian plum tomatoes, undrained
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
2 teaspoons canola oil
3 scallions, sliced
1 cup frozen green pea, thawed
2 -3 tablespoons fresh parsley, finely chopped
1/2 cup orange juice
salt
fresh ground pepper

Steps:

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, bring to a simmer, and cook, covered for 25-30 minutes or until the vegies are tender.
Remove from the heat and discard the bay leaves.
With a slotted spoon, transfer the vegies to a blender or foold processor and process until smooth, then transfer it back to the pot.
Combine the tofu and tomatoes in the blender and process until smooth and transfer into the pot.
Stir until both are combined and return to medium heat.
Stir in the ginger and cinnamon.
Heat the oil in a small skill and add the reserved turnip dice and saute over a medium heat until crisp tender and golden, stirring frequently.
Add the scallions and saute another minute or two until they are wilted.
Remove from the heat and transfer to the soup along with the peas and parsley Add the orange juice and season to taste with salt and pepper.
The soup should have a smooth medium thick consistency.
Add a bit more juice or water if necessary.
Simmer gently over very low heat for another 15 minutes.
If time allows, let the soup stand off the heat for an hour or two before serving, then reheat and serve.

Nutrition Facts : Calories 152.9, Fat 3.7, SaturatedFat 0.4, Sodium 150.8, Carbohydrate 25.2, Fiber 6.8, Sugar 12.9, Protein 7.4

Tips:

For a smoother bisque, blend the carrots until completely smooth before adding the other ingredients.
If you don't have a blender, you can grate the carrots and then simmer them in the broth until they are soft before proceeding with the recipe.
To make the bisque even more flavorful, you can roast the carrots before adding them to the soup.
If you want a thicker bisque, you can add a cornstarch slurry or a roux.
Garnish the bisque with fresh herbs, such as parsley or chives, before serving.

Conclusion:

Baby carrot bisque is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover carrots. With its creamy texture and sweet flavor, this soup is sure to please everyone at the table. So next time you're looking for a new soup recipe, give baby carrot bisque a try!