Chilled Carrot Bisque with Ginger and Mixed Herbs


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Carrots and ginger go together so well, and this quick creamy bisque shows that beautifully. It's great cold in the summer or hot in winter. Either way, the natural sweetness is hard to resist.

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Gainesville, FL


  • 3 medium carrots, peeled, trimmed, and cut into 1-inch rounds
  • 2 1/2 C. fresh or bottled carrot juice, divided
  • 1 tsp. butter
  • 1 tsp. honey
  • Pinch ginger powder
  • 1/2 C. heavy cream
  • salt and ground white pepper
  • 1 Tbs. mixed dried herbs

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Put carrots, 1 1/4 C. carrot juice, butter, honey and ginger into a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium, and simmer 3 minutes. Puree carrot mixture and remaining 1 1/4 C. carrot juice in a blender and season to taste with salt and pepper. Cover and refrigerate until chilled.

Divide soup between 4 chilled bowls and sprinkle each with some mixed dried herbs. Serves 4. May also be served hot.

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