"This is both popular with both vegetarians and meat eaters alike." — PappaB.Mc
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carrots, peeled and trimmed
mesquite or hickory wood chips, as needed for smoker
jalapeno pepper, seeded and chopped
4 1/2 teaspoons
salt and pepper to taste
I didn't have a smoker, so I added 1 1/2 tsp of liquid smoke when cooking the carrots and onions. I was missing some ingredients so I used 1tsp smoked chipotle Tabasco sauce and 1/2tsp red pepper flakes instead of jalapeño peppers and instead of the celery I added more onion and some celery salt. To lower the cholesterol, I used margarine and omitted the cream. It still turned out creamy even though it was 100% vegan! I would love to taste it with carrots from a smoker! The flavors are quite good.
WOW! WOW! WOW! I more or less cut this in half. I used my stove top smoker, steamed the carrot coins first then smoked. Not enough smoke flavor so I smoked again. (just learning) I used 2 whole serranos and holy cow it was literally, hurt me good smoking hot. I blended twice but didn't strain. As I reached into the fridge for the cream I happened upon the goat milk/buttermilk combo from my failed chevere making experiment. I took the notion to see how that would be in the soup. My taste sample was crazy good so I used 2 cups of the combined milks, tasting as I added. It was plenty thick enough as it had reduced a good bit. This was CRAZY GOOD. 5 stars for the taste before I added the goat milk and 5 stars with my changes. The kiddo didn't care for it but she's funny with cooked carrots, plus it was a bit too hot for her. She can have raman when I indulge in this delight. THANK YOU PappaB.Mc!
LOVED IT! I had lots of carrots to use, so looked up recipes until I found this one. I did change things, just to use what I had on hand. Here's what I did:
1 1/2 lbs of grated carrots, 1 onion, but added onion powder, 1 1/2 T EVOO, 4 cloves of garlic, 3 stalks of celery, no tumeric, 2 t curry powder, 1 t cumin powder, no butter, 4 oz cream cheese, 1 t smoked, paprika, 1/4-1/2 t South African smoked pepper, kosher salt, 2 lg boxes of low sodium veggie broth.
I followed the recipe on prep, except the roasting part. I used my immersion blender to puree carrots & blend in the cream cheese. I will definately make this again. Love the 'fall' color, the smoky flavor, with a curry kick. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Carrot Bisque
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 150
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