Carrot Bisque

By Robyn Priebe
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With our new culinary team in place at Green Mountain at Fox Run, we’ve been getting lots of request for recipes.  Although we are moving out of the time of year for soup recipes, since yesterday marked the beginning of spring, we’ve had so many request for this recipe, I had to post it.  So as a final goodbye to winter, I’m posting our version of carrot bisque that has been so popular over the winter months.

Carrot Bisque – 4 Servings

Over med to high heat, saute for about 15 minutes, in 1 teaspoon of olive oil:

  • 4 cups sliced carrots
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/4 teaspoon of salt

Once vegetables are starting to soften add & saute for about 5 more minutes:

  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 1/8 teaspoon of black pepper

Add to pot:

  • 1/2 cup apple cider
  • 2 cups water

Reduce heat and bring soup to a simmer, cooking until carrots are fully softened.  Once carrots are soft, remove pot from heat and add:

  • 1/3 cup milk or soy milk
  • 1/3 cup coconut milk

Puree soup with immersion blender and serve 1 cup portions while hot.  Enjoy!

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