Ginger Carrot Bisque

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

I just had the most amazing wonderful tasty soup for lunch. I asked the waitress what exactly was in it and ended up having a 10 minute conversation with the cook, after which he gave me the approximate recipe (this was the soup of the day, very frequently just experimental).

It has the advantage of being really darn good for you too. – Lorewanderer


  • 1 lb carrots, peeled and chopped "roughly"
  • 8 oz fresh ginger, peeled and diced.
  • 1 qt chicken stock
  • .5 t ground cinnamon
  • dash of ground clove
  • 1 T honey
  • juice of 1/2 lemon
  • 1 t kosher salt
  • a bit of butter


Step 1

Sweat carrots in stock pot. (Saute but on a lower heat and also with a lid on. The veggies steam in their own juices and hold their shape. )

Step 2

Once warmed, add diced ginger, then sauté in butter on medium high until soft but not browned. Add chicken stock and bring to a boil.

Step 3

Once it has boiled, remove from heat and puree in a blender of cuisinart until smooth.

Step 4

Return to heat and add seasonings & honey. Simmer, adjust spices to taste (careful with the cloves).

Step 5

Serve hot with a garnish of half & half or cream if desired.

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