I don’t think carrots get enough credit. Especially if you are used to eating those flavorless baby, water logged carrots from the grocery store. They give REAL carrots a bad name! A real carrot, like the kind with the green stuff on the top, or even the whole carrots in the bag are WAY better and those carrots, are the star of this bisque.
Can we talk about the difference between a bisque and a soup. To me a bisque is a slightly thicker, smooth soup and regular soup, for me, is a little bit more brothy and chunky. Call it whatever you want, but here, we are calling this carrot creation a bisque. It feels kinda fancy, yes? Yes.
To give this a creamy texture, I’m using potatoes. The combination of the sweet carrots and the spicy jalapenos is to. die. for. Because there is a pretty good ratio of broth and other ingredients to jalapeno, this bisque is just spicy enough. And if spicy isn’t your thing, no worries! You could totally swap out the jalapenos for a red pepper, a poblano pepper, or no peppers at all. Do your thang.
Did your mom ever tell you that carrots were good for your eyes? Mine didn’t either, but I have heard that and after doing a little bit of research I learned that in addition to being really tasty, carrots also have a bunch of health benefits. I won’t go all health-nutty on you, but a few of their benefits include being rich in Vitamin A (super good for your skin health and protecting that skin, especially if your skin shade is close to Casper’s, like mine) and they are also rich in beta-carotene which has been proven to help with vision. Carrots for everyone!
And biscuits with chipotle butter, those are good for, um, your health too.
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 2 cloves of garlic
- 1 onion, diced
- 1 heaping teaspoon of dried thyme
- 2 potatoes
- 1 pound of carrots (about 8-9)
- 2 jalapenos, seeded and sliced
- 4 cups low sodium vegetable stock
- 1.5 cups of water
- ¼ cup low fat half and half
- In a large saucepan, heat olive oil and butter over medium heat. Add onions and cook, stirring occasionally, until onions are tender, about 5 minutes. Add the garlic, thyme, and potatoes. Stir and cook for 5 minutes.
- Stir in the carrots and jalapenos. Cook for 5 minutes.
- Add the vegetable stock and water. Simmer uncovered for about 30 minutes or until the carrots are soft.
- Once the carrots are soft, remove the soup from the stove and blend in batches. I used an upright blender, but you could use an immersion blender if you have one.
- Transfer the soup (now a bisque) back into the pot and add the half and half along with a bit more salt and pepper if needed.
- Serve with biscuits, crusty bread or all by itself.