Wednesday, June 5, 2013

Soup #21 / Carrot Ginger Bisque

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I'd like to start this off by saying I think this is the very first soup that was made 100% without a recipe to follow. It was 10pm and E and I were sitting on the couch watching....the food network. We hadn't really eaten dinner, just sort of picking at different things, not sure what sounded good, when all of the sudden we decided, being that we were two soups behind (again), that we should make soup. And so we did. I'd also like to say that I am not sure this really classifies as a bisque. We used yogurt instead of a cream, and it's good hot or cold. But E likes the way it sounds, Carrot Ginger Bisque, very gourmet, and I have to agree!

What you will need:
8 medium sized carrots, peeled and thinly sliced
Chicken/Vegetable broth (or you can just use bouillon and water like we did)
About 1/2 tsp fresh ground ginger
About 1/2 cup of plain yogurt
A food processor/blender


How to make it:
Add your sliced carrots into a medium sized soup pot and add about 2 cups of water and a tsp of bouillon to taste, or use a chicken or vegetable broth, just enough to cover the tops of the carrots. Boil on medium heat until the carrots are fork-tender. 

Once they are soft, strain out your carrots and place them into the food processor, save the broth to use later. 

Pulse the carrots in the food processor until the are well pureed. Add in the fresh ground ginger and puree until it's well mixed. If you'd like your soup to have more of a ginger kick, feel free to add in more! 

At this point our "soup" was not so much the consistency of soup, but more like....baby food. Have no fear, we're not done yet. Place your carrot ginger mash into a large bowl and set aside.  In a small bowl, temper the 1/2 cup yogurt with a few spoon fulls of the broth, when the temperature is even, add the yogurt and remaining broth to the carrot and ginger mix.  You can stir well, or if you need to blend it all a bit more, you can blend with an immersion blender (that's what we did) or add it all into a blender (or your food processor if yours is big enough). Blend until you have the desired consistency. Top with a bit of added ginger. And enjoy!
*Side note. By the time we made it all, and then took the photos of the soup...many of them... the soup was a little cooler than warm temperature and it was still pretty darn tasty. We ate it with some fresh bread for dipping - delish!

The verdict: A success?  When we first made it we weren't entirely sure that we would count it as a soup. The consistency wasn't our best, but the flavor was good, so we decided to go for it. It was because we kept tasting it and tasting it and loving the taste more and more that we decided it was a good one to add to our list. And so this late night, spur of the moment dish became soup # 21. 

What we'd do differently: It's hard to say since it was the first time we just dove into a soup and went for it with no basic direction. Maybe it's a sign of confidence in the kitchen? I think the consistency would have been improved a bit if the carrots were a touch softer. I think I would have sauteed the carrots first with some butter and a few spices, then added the broth and boiled, making sure they were really tender. And this was the first time we used the food processor. I think we might have been better off sticking with the immersion blender from the beginning. 

It was a good soup. When we ate it, like I mentioned, it was on the cooler side and still really yummy. It's got a tangy spicy flavor that was really great for a late night summer dish!

XO