Photo of Spicy Carrot Bisque by WW

Spicy Carrot Bisque

4
3
3
SmartPoints® value per serving
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

Uncooked onion(s)

½ cup(s), chopped, 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 clove(s)

½ tsp(s), minced

Ground turmeric

½ tsp(s)

Cinnamon stick(s)

oz

Cayenne pepper

tsp(s)

Canned carrots

2 cup(s), peeled and coarsely chopped

Plain fat free Greek yogurt

cup(s)

Slivered almonds

2 Tbsp, toasted

Fat free 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.

Notes

Optional ways to serve this soup….puree before adding yogurt, serve each bowl with 1 TB yogurt swirled on top. Skip pureeing, leave veggies whole, and serve with a dollop of yogurt on top.