Spicy Carrot Bisque
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Chock full of spring carrots, leeks, and onions; this hearty bisque gets great heat from antioxidant filled spices and ginger/garlic.
Ingredients
Onion
½ cup(s), chopped
Leeks (bulb and lower-leaf portion) freeze-dried
1 cup(s)
Kosher salt
1½ tsp(s), divided
Ground ginger
1 tbsp(s), minced
Garlic
½ tsp(s), minced
Ground turmeric
½ tsp(s)
Cinnamon sticks
⅛ oz
Cayenne pepper
⅛ tsp(s)
Canned drained carrots
2 cup(s), peeled and coarsely chopped
Plain fat free Greek yogurt
⅓ cup(s)
Slivered almonds
2 tbsp(s), toasted
Vegetable broth
4 cup(s)
Olive oil
2 tbsp(s), Extra virgin
Instructions
1
Heat olive oil in a large soup pot. Add onion, leek, and ½ tsp salt and sauté for 10 minutes, until soft. Add ginger, garlic, and spices and cook for 1 minute. Add stock and carrots. Bring to a boil and simmer for 20-30 minutes until carrots are soft. Add Greek yogurt and remaining1 tsp salt and puree (in batches) in a blender or with an immersion blender. Serve each bowl with 1 ½ tsp toasted almonds on top.
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