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Cold Carrot Bisque

This recipe—and other great ones—can be found in The Culinary Institute of America's cook book, Vegetables.
Cold carrot bisque soup recipe by The Culinary Institute of America

Ingredients

Makes 8 Servings

  • 2 tsp butter
  • 1/3 cup minced onion
  • 2 tsp minced fresh ginger, or to taste
  • 1 garlic clove, minced
  • 5 1/2 cups thinly sliced carrots
  • 5 cups vegetable broth
  • 2 tbsp white wine
  • 1/2 tsp ground cardamom
  • 2 cups orange juice
  • 1/2 cup light cream, cold
  • 1 1/2 to 2 cups fresh carrot juice
  • 3 tsp salt, or to taste

Directions

  1. Melt the butter in a soup pot. Add the onions, ginger, and garlic and sauté until the onion is translucent, 4 to 6 minutes.
  2. Add the carrots, broth, wine, cardamom, and orange juice. Bring to a simmer and cook until the carrots are tender, about 30 minutes.
  3. Puree the soup, in batches, if necessary, in a food processor or blender until smooth. Cover and chill thoroughly.
  4. Just before serving, stir in the light cream. Thin the soup with carrot juice to barely thick consistency. Adjust the seasoning to taste with salt and serve in chilled bowls.

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