Creamy Carrot Bisque

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28july-lunch
This is a luscious rich soup that can be served hot or cold, delicately flavored with the French Herbes de Provence. And here’s a nice variation! Blend equal parts of this soup with cooked pink lentils for a creamy carrot/lentil bisque.

Ingredients:
6 carrots cut, sliced (about 4 1/2-5 cups)
2 onions chopped (about 3-3/12 cups)
1 Tablespoon Herbes de Provence or a combination of basil, savory, marjoram, rosemary, thyme, oregano and lavender.
6 cups water
1 cup raw cashews
salt to taste

In a large sauce pan bring the water to boil. Add in the carrots, onions and herbs and cook, covered over low to medium heat until the vegetables are soft. Remove from heat and allow to cool. Blend the ingredients together with the cashews until creamy. Soup may be served hot, warm or cold.

This recipe makes about 11 cups of soup, which can be 4 single meal servings or 8-12 smaller cups of soup to accompany other dishes. I put them in jars and freeze some of them to have on hand for a quick meal.
28july-carrot-soup

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