Curried Carrot Bisque


2 tbsp butter
1 lb carrots, peeled and sliced
3 leeks, washed and sliced
2 tbsp uncooked long grain rice
1 tsp ground ginger
2 cloves garlic, finely chopped
1 tsp curry powder
5 cups chicken stock
1/2 cup whipping cream
Salt and pepper
1/4 cup grated carrot (for garnish)

How to prepare

In heavy pot, heat butter over med heat. Stir in carrots, leeks, rice, ginger, garlic and curry. Saute for about 5 minutes until leeks soften slightly. Pour in chicken stock, bring to boil, lower heat and simmer 20-25 minutes, or until veggies are tender. Puree in blender or processor. Return to heat, add whipping cream, salt and pepper, and simmer 5 minutes. Garnish with grated carrots. Serves 6

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