Curry Carrot Apple Bisque Recipes

CURRIED CARROT BISQUE

Steps:

• Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
• and curry powder.
• Saute for about 5 minutes or until leeks soften slightly.
• Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
• Puree in a blender or food processor.
• Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
• Garnish with grated carrot. Serves 4 to 6.
• The Globe and Mail -----

CURRIED CARROT BISQUE

Steps:

• Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
• Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
• Remove parsley and bay leaves.
• Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.).
• Additionally, you can run it thorough a strainer to make it more smooth.

CARROT BISQUE

Steps:

• In a large stock pot, heat 1 cup of brandy on high heat until the liquid is almost entirely reduced (~3-5 minutes).
• Reduce heat to medium and add the stick of butter.
• Dice the onion and mince the garlic. Add to the pot when the butter is melted.
• Cook until onions are soft, stirring occasionally.
• While the onions cook, wash, but don't peel, the carrots. Cut them into 1" to 1.5" pieces, then slice in half the long way (resulting in 1"-1.5" long half-moon shaped pieces). Set aside.
• Once the onions are soft, add half of the chicken broth and whisk in the flour (it will probably remain a bit lumpy).
• Add the remaining chicken broth and the remaining cup of brandy. Whisk again and add the carrots.
• Let the mixture boil on medium for ~45 minutes or until carrots are soft. Stir every few minutes to avoid burning the flour to the bottom of the pot.
• Puree the entire mixture in a food processor. (It takes me three rounds to puree it all). Mix for ~10 seconds, scrape the sides, and then mix for another 10-15 seconds. If doing it in batches, grab a large mixing bowl to pour your pureed product into.
• Clean out your stock pot (be sure to get all the flour out). Pour the pureed mixture back into the stock pot and heat to medium. Be sure to keep stirring, or the thick mixture will pop and splatter at you. Not fun.
• Add your spices to taste and simmer for about 5 minutes. (If using crab, add it with the spices.).
• Add the cream and stir until completely mixed.
• If adding scallops, cook them however you like, (I melt some butter in a pan and fry them on medium for 60 seconds, flip them over and heat another 60 seconds) then shred them up and add them to the bisque last thing.
• For added flair: After you have ladled the bisque into bowls, you can swirl a drizzle of extra cream onto the top in a fun pattern.

CURRIED APPLE SOUP

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
• Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

CARROT BISQUE

Steps:

• 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.

SMOKED CARROT BISQUE

Steps:

• Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
• Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
• Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
• Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
• Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.