Creamy Carrot and Potato Holiday Bisque
This stunning bisque sparkles as an easy, tasty first course for an elegant holiday dinner party.
November 23, 2011
Steamed carrots and creamy Yukon Gold potatoes are blended to produce a smooth and sophisticated soup.
Serves 4 to 6
What you need:
5 large carrots, peeled and coarsely chopped
4 medium Yukon gold potatoes, peeled and coarsely chopped
1-1/4 cups unsweetened non-dairy milk, plus more as needed
1 cup vegetable broth, plus more as needed
1/2 teaspoon Italian seasoning
1 teaspoon reduced-sodium tamari
Sea salt and freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
What you do:
1. In a steamer, steam carrots and potatoes until soft but not mushy, about 15 minutes. Transfer to a large bowl. Add non-dairy milk, broth, Italian seasoning, and tamari, stirring to combine.
2. In a blender, add half of carrot mixture and process until smooth. Pour into a soup pot. Repeat with remaining mixture, then stir the two batches together. Add more non-dairy milk or vegetable broth as needed to achieve desired consistency.
3. Over medium-low heat, place the pot to simmer, stirring often until heated through, about 10 minutes. Add salt and pepper to taste. Into soup bowls, ladle soup and garnish with parsley.
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