Some recipes come out of necessity and this is one of them… too many carrots!! A few weeks ago I stocked up on organic carrots at Trader Joe’s because I couldn’t believe how cheap they were… around $1 a pound. My 3 year old loves crunching on raw carrots and I like to snack on them with some cheese (or even nut butters) when I want a crunch.
Digging through my fridge yesterday I realized that I had an extra pound of carrots that needed to be cooked, and I also had a quart of homemade bone broth that needed to be used. The result…. Creamy Carrot Bisque! Because of the flavors from my wonderful bone broth, this bisque really reminds me of a potato soup with just a hint of sweetness. I decided to play on those flavors by adding a little cooked bacon and a dollop of sour cream. The result… absolute Deliciousness!
If you would like to add a potato or two, go right a head. Please use this recipe as a base for your imagination! Ginger or curry powder would be great flavors in it too! I hope you enjoy the recipe!
In a large sauce pan, add bone broth and carrots. Cover and bring to a boil. Cook for approximately 10 minutes or until the carrots are tender. Turn off heat and use immersion blender to blend soup until it reaches your desired constancy. (This can also CAREFULLY be done using a blender or food processor in VERY small batches.)
Add cream and stir. Taste for seasonings. You may not want any additional seasonings. If additional salt is desired, add the Cajun Seasoning. Serve hot with a dollop of sour cream and bacon.
Nutrition: 70 Calories, 2 gram Fat, 8.7 grams Total Carbs, 2 grams Fiber, 6.7 grams Net Carbs, 4 grams Protein