Curry Carrot Apple Bisque Recipes

CURRIED BUTTERNUT SQUASH AND APPLE BISQUE

Curried Butternut Squash and Apple Bisque image

This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!

Provided by Gregg Bracke

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 butternut squash, halved lengthwise and seeded
olive oil
2 sweet onions (such as Vidalia®), diced
6 cloves garlic, minced
2 quarts vegetable stock
1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
2 Granny Smith apples, cored and diced
2 (14 ounce) cans unsweetened coconut cream
¼ cup toasted pine nuts, or to taste
16 fresh cilantro leaves, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place squash onto a baking sheet cut-side down.
Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g

CURRIED CARROT BISQUE

Curried Carrot Bisque image

Make and share this Curried Carrot Bisque recipe from Food.com.

Provided by Jacques Lorrain

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 lb carrot, peeled & sliced
2 leeks, washed and trimmed
1 teaspoon fresh ginger, Grated
2 cloves garlic, minced
1 teaspoon curry powder
2 teaspoons curry paste
4 cups chicken stock
1/4 cup whipping cream
salt & pepper, freshly ground
1/4 cup carrot, Grated

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 -----

Nutrition Facts : Calories 273.1, Fat 14.8, SaturatedFat 7.9, Cholesterol 42.8, Sodium 493.4, Carbohydrate 28.3, Fiber 4.7, Sugar 11.4, Protein 8.5

CURRIED CARROT BISQUE

Curried Carrot Bisque image

This is a thick creamy carrot puree. It can be served warm or cold. This is an adaptation from a recipe I found in "The Fat Smash Diet".

Provided by Amber Dawn

Categories Vegetable

Time 1h5m

Yield 10 cups

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
10 carrots, peeled and chopped
1 small onion, chopped
5 cups vegetable broth
3 tablespoons curry powder
1/4 cup brown rice
1 tablespoon minced ginger
2 garlic cloves, minced
1 teaspoon chili powder
1 sprig Italian parsley
2 bay leaves
salt and pepper

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.

Nutrition Facts : Calories 98.4, Fat 2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 451.4, Carbohydrate 18.2, Fiber 3, Sugar 4.8, Protein 2.8

CARROT BISQUE

Carrot Bisque image

Make and share this Carrot Bisque recipe from Food.com.

Provided by Gracie92

Categories Vegan

Time 38m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs carrots, peeled and diced into smaller than 1/2-inch pieces
1 large onion, chopped
2 tablespoons peanut oil (vegetable oil will do)
2 garlic cloves, minced
2 tablespoons curry powder
1/2 teaspoon salt
3 -5 dashes fresh black pepper
3 cups vegetable broth
1 (13 ounce) can coconut milk
1 tablespoon maple syrup

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.

Nutrition Facts : Calories 212.9, Fat 12.6, SaturatedFat 8.2, Sodium 288.9, Carbohydrate 25.1, Fiber 6.7, Sugar 13.1, Protein 3.3