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CARROT - Carrot Bisque
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| Carrot Bisque Dallas morning news November 2, 2011 | |
| 1 quart | vegetable broth |
| 2 cups | water |
| 1 large (1 pound) | russet potato |
| 8 medium-large (1 1/2 pounds) fresh carrots | |
| 1 small | onion |
| 1/2 cup 2% | or whole milk |
| 1/4 teaspoon | ground ginger |
| 1/4 teaspoon | ground nutmeg |
| 1 teaspoon | garlic powder |
| salt | |
| white pepper to taste | |
1. In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the vegetables into bite size pieces and add to the pot as you chop. When all vegetables are in the pot, reduce heat to medium high and cook for 10 more minutes, or until largest vegetable pieces are tender.
2. Remove from heat. Using a handheld immersion blender* process the soup until smooth. Stir in spices and adjust seasoning with salt and white pepper to taste. Serve immediately.
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