Carrot Bisque

Name: Carrot Bisque
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 8 serving(s)
Ingredients: 3 lbs carrots, peeled and diced into smaller than 1/2-inch pieces; 1 large onion, chopped; 2 tablespoons peanut oil (vegetable oil will do); 2 garlic cloves, minced; 2 tablespoons curry powder; 1/2 teaspoon salt; 3 -5 dashes fresh black pepper; 3 cups vegetable broth; 1 (13 ounce) can coconut milk; 1 tablespoon maple syrup

Submitted by Gracie92

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Ready In:: 38mins
Ingredients:: 10
Serves:: 8

ingredients

3 lbs carrots, peeled and diced into smaller than 1/2-inch pieces
1 large onion, chopped
2 tablespoons peanut oil (vegetable oil will do)
2 garlic cloves, minced
2 tablespoons curry powder
¹⁄₂ teaspoon salt
3 -5 dashes fresh black pepper
3 cups vegetable broth
1 (13 ounce) can coconut milk
1 tablespoon maple syrup

directions

In a stockpot over low-med heat, cook the carrots and the onions in the peanut oil for 7 to 10 min.; cover and stir occasionally. You want the onions to brown but not burn, although if the burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute Add the 3 cups broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 min., or until the carrots are tender.
Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half of the soup; if you don't have one, then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir. Serve hot.