Smoked Carrot Bisque

Name: Smoked Carrot Bisque
Ingredients: 5 lbs carrots, peeled and trimmed; 2 tablespoons vegetable oil; 2 onions, chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, chopped; 2 stalks celery, chopped; 4 1/2 teaspoons ground turmeric; 2 teaspoons curry powder; 5 quarts vegetable stock; 1/4 cup butter; 2 cups cream; salt and pepper

12 ingredients

5 steps

Ingredients

5 lbs carrots, peeled and trimmed
2 tablespoons vegetable oil
2 onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
2 stalks celery, chopped
4 1/2 teaspoons ground turmeric
2 teaspoons curry powder
5 quarts vegetable stock
1/4 cup butter
2 cups cream
salt and pepper

Directions

1

Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
2

Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
3

Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
4

Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
5

Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer (china cap), before serving.