- 5 pounds carrots, peeled and trimmed
- mesquite or hickory wood chips, as needed for smoker
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 cloves garlic, 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 to taste
- Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
- 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.
- 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.
- 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.
- 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 before serving.
04/30/2018
recipepes.com
Smoked Carrot Bisque, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
