Carrot Dill Bisque
Carrots are an underrated vegetable. They are so humble and common we take them for granted as the vitamin powerhouses that they are. Just 100 grams of carrots provides over 300% of your daily recommended allowance of vitamin A, mostly as beta carotene. However, the real reason I chose to share this soup as the first recipe of this blog for the month of January is because it is both soothing to the tummy and satisfying. After two months of delicious albeit heavy holiday cuisine, a delicate carrot bisque is just what I need to soothe an overworked digestive system. Carrots have a modest amount of fiber and are low in FODMAPs, making them less likely to cause any digestive issues. Cooking and pureeing the carrots also helps the stomach process them more quickly and easily. This can help to reduce the acid reflux that can come when meals linger for long periods of time in the stomach. Carrots soups can be a challenge. Most recipes are watery and flavorless or overly complicated in an effort to boost flavor. Carrots possess a delicate flavor that must be gently coaxed to the surface. The few additional ingredients are here to enhance the flavor of the carrots, not overpower them. I wanted an easy, delicate soup that could be made with ingredients that most people have on hand or can access easily. No super special ingredients necessary. This bisque happens to be vegan with no cream or animal-based broth in the main recipe. It is also low in fat, again to reduce the chances of acid reflux. It is very subtly sweet, but is not spicy. Often times carrot soup is paired with ginger. Although ginger is supposed to be soothing to the stomach for some people, for others ginger’s natural heat can be irritating. Instead of ginger, I’ve added dill, which magically makes carrots taste more like carrots! If you’re feeling adventurous and don’t mind a little dairy, a swirl of crème fraiche, yogurt or sour cream makes an excellent accompaniment to this delicate and soothing bisque. This bisque also goes well with my Goat Cheese Toasts.
Click here to watch a video demonstration of this recipe on my "Simmer and Stir" YouTube channel.
Directions:
Heat 3.5-5 quart soup pot on medium heat.
Add Olive Oil and sliced carrots and stir to coat with oil.
Add Sugar and stir to coat.
Cover and let carrots braise in their own juices for 25 minutes. Check every 10 minutes to make sure carrots aren’t burning.
Once carrots begin to brown on the bottom of the pot add 4 cups hot boiled water.
Stir to deglaze bottom of pot.
Bring to a boil and reduce to a simmer.
Cover and cook for an additional 10 minutes or until carrots are tender and offer little resistance when poked with a paring knife.
Remove from heat and use an immersion blender to blend until very smooth. If using a blender or food processor, let carrots cool for 20-30 minutes off heat before carefully transferring to blender.
Add freshly minced or dry dill, ¾ tsp salt and ¼ tsp pepper to pureed carrots. Stir and add water to adjust to desired thickness. Soup should be thick like plain yogurt or pancake batter.
Ladle into bowls and garnish with Crème Fraiche, Sour Cream or Yogurt if desired.
Disclaimer: Remember the all things in moderation principle? If you come across this recipe while you are making a New Year’s resolution to eat healthier and lose weight, take heed. Do not try to live on or perform some sort of ill-conceived “cleanse” using this soup. Carrots are healthy, but you can’t live on just carrots. You need a varied diet of protein, fats, carbs, fruits and vegetables to thrive. Plus, too much vitamin A can be very bad for you, so just don’t do it.
(Makes about 7 cups.)
Ingredients:
2 lbs. Carrots peeled and sliced
2 Tbsp Extra Virgin Olive Oil
1 Tbsp granulated sugar
4 cups boiled water (plus ½ cup to adjust thickness)
1 ½ Tbsp minced fresh dill (or ½ Tbsp Dry Dill)
¾ tsp salt
¼ tsp pepper
Optional Garnish:
1 Tbsp Crème Fraiche, Sour Cream, Plant-based or Dairy Yogurt
Carrots are an underrated vegetable. They are so humble and common we take them for granted as the vitamin powerhouses that they are. Just 100 grams of carrots provides over 300% of your daily recommended allowance of vitamin A, mostly as beta carotene. However, the real reason I chose to share this soup as the first recipe of this blog for the month of January is because it is both soothing to the tummy and satisfying. After two months of delicious albeit heavy holiday cuisine, a delicate carrot bisque is just what I need to soothe an overworked digestive system. Carrots have a modest amount of fiber and are low in FODMAPs, making them less likely to cause any digestive issues. Cooking and pureeing the carrots also helps the stomach process them more quickly and easily. This can help to reduce the acid reflux that can come when meals linger for long periods of time in the stomach. Carrots soups can be a challenge. Most recipes are watery and flavorless or overly complicated in an effort to boost flavor. Carrots possess a delicate flavor that must be gently coaxed to the surface. The few additional ingredients are here to enhance the flavor of the carrots, not overpower them. I wanted an easy, delicate soup that could be made with ingredients that most people have on hand or can access easily. No super special ingredients necessary. This bisque happens to be vegan with no cream or animal-based broth in the main recipe. It is also low in fat, again to reduce the chances of acid reflux. It is very subtly sweet, but is not spicy. Often times carrot soup is paired with ginger. Although ginger is supposed to be soothing to the stomach for some people, for others ginger’s natural heat can be irritating. Instead of ginger, I’ve added dill, which magically makes carrots taste more like carrots! If you’re feeling adventurous and don’t mind a little dairy, a swirl of crème fraiche, yogurt or sour cream makes an excellent accompaniment to this delicate and soothing bisque. This bisque also goes well with my Goat Cheese Toasts.
Click here to watch a video demonstration of this recipe on my "Simmer and Stir" YouTube channel.
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