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Recipe: Smoked Carrot Bisque

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

Smoked Carrot Bisque Ingredients

  • 5 pounds carrots, peeled and trimmed

  • mesquite or hickory wood chips, as needed for smoker

  • 2 tablespoons vegetable oil

  • 2 onions, chopped

  • 1 jalapeno pepper, seeded and chopped

  • 4 cloves garlic, chopped

  • 2 stalks celery, chopped

  • 4? teaspoons ground turmeric

  • 2 teaspoons curry powder

  • 5 quarts vegetable stock

  • cup butter

  • 2 cups cream

  • salt and pepper to taste

How to Make Smoked Carrot Bisque

  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.

Smoked Carrot Bisque Nutritions

  • Calories: 249.5 calories

  • Carbohydrate: 23 g

  • Cholesterol: 48.4 mg

  • Fat: 16.7 g

  • Fiber: 5.8 g

  • Protein: 3.5 g

  • SaturatedFat: 9 g

  • ServingSize:

  • Sodium: 709.7 mg

  • Sugar: 11.2 g

  • TransFat:

  • UnsaturatedFat:

Smoked Carrot Bisque Reviews

  • I didnt 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 jalapeo 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.

  • 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 didnt 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 didnt care for it but shes 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

  • 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. Heres 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.

  • This sounded so good but was a big disappointment, especially with all the prep work you must do to put this soup together. It was a bland carrot bisque with too much smokey flavor and the jalapeno was to overbearing. There are much better bisques out there.

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