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Smoked Carrot Bisque

Smoked Carrot Bisque

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PappaB.Mc

This is both popular with both vegetarians and meat eaters alike.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
  2. Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
  3. Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
  4. Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
  5. Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.
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Reviews

WILLOWDARLING
16
1/5/2010

I didn't have a smoker, so I added 1 1/2 tsp of liquid smoke when cooking the carrots and onions. I was missing some ingredients so I used 1tsp smoked chipotle Tabasco sauce and 1/2tsp red pepper flakes instead of jalapeño peppers and instead of the celery I added more onion and some celery salt. To lower the cholesterol, I used margarine and omitted the cream. It still turned out creamy even though it was 100% vegan! I would love to taste it with carrots from a smoker! The flavors are quite good.

PAMELA D. aPROpos of nothing
7
9/29/2008

WOW! WOW! WOW! I more or less cut this in half. I used my stove top smoker, steamed the carrot coins first then smoked. Not enough smoke flavor so I smoked again. (just learning) I used 2 whole serranos and holy cow it was literally, hurt me good smoking hot. I blended twice but didn't strain. As I reached into the fridge for the cream I happened upon the goat milk/buttermilk combo from my failed chevere making experiment. I took the notion to see how that would be in the soup. My taste sample was crazy good so I used 2 cups of the combined milks, tasting as I added. It was plenty thick enough as it had reduced a good bit. This was CRAZY GOOD. 5 stars for the taste before I added the goat milk and 5 stars with my changes. The kiddo didn't care for it but she's funny with cooked carrots, plus it was a bit too hot for her. She can have raman when I indulge in this delight. THANK YOU PappaB.Mc!

nwmapminder
1
12/22/2012

LOVED IT! I had lots of carrots to use, so looked up recipes until I found this one. I did change things, just to use what I had on hand. Here's what I did: 1 1/2 lbs of grated carrots, 1 onion, but added onion powder, 1 1/2 T EVOO, 4 cloves of garlic, 3 stalks of celery, no tumeric, 2 t curry powder, 1 t cumin powder, no butter, 4 oz cream cheese, 1 t smoked, paprika, 1/4-1/2 t South African smoked pepper, kosher salt, 2 lg boxes of low sodium veggie broth. I followed the recipe on prep, except the roasting part. I used my immersion blender to puree carrots & blend in the cream cheese. I will definately make this again. Love the 'fall' color, the smoky flavor, with a curry kick. Thanks for the recipe.