Carrot and Ginger Bisque
Larry had this soup on our NCL cruise and it was so good that I wanted to make it.
This is the recipe that was adapted from here.
3 tablespoons butter or extra virgin olive oil
2 cups onion chopped
2 cups chicken broth
2 cups water
2 pounds carrots, peeled and thinly sliced
1 tablespoon minced or grated fresh ginger
1 apple peeled and sliced
3 large strips of zest from an orange (or not) I like it better without
Salt and pepper
1 Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2 Add the stock and water and the ginger the strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
3 Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and purée until completely smooth. I waited until it was fairly cool. Add salt and pepper to taste. Could vary by adding cumin for more zip.
Garnish with chopped chives, parsley, or herb of your choice if desired.
P.S. I went to my recipe index to add this recipe and saw that I had a Carrot-Ginger Bisque recipe there from 2012, guess I never made that one.