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Carrot Bisque

Author: melinmac

Ingredients

  • 1 sweet bell pepper (and any other veg you have on hand for roasting)
  • 1 large onion
  • 1 nob fresh ginger
  • 1 1/2 pounds carrots
  • 1 T ground cumin
  • 4 cups chicken broth
  • 1 cup heavy cream
  • salt and pepper, to taste

Instructions

  • Preheat oven and prepare veg - Preheat the oven to 425℉, convection roast setting. Trim the pepper into 2" pieces. Halve the onion, remove the skin, and cut the halves into wedges. Cut the ginger in half. Carrots should be trimmed and cut into thumb-sized pieces as well.
  • Roast the veg - Toss the veg with olive oil and cumin, and spread out on a lined baking sheet. Roast for about 35 minutes, until soft and charred just a bit.
  • Blend - Add the roasted veg to your blender jar, then add the broth, cream, and black pepper. Puree until smooth, adding water if necessary to achieve a pleasing consistency. You may need to add salt of you've added some water.
  • Serve - Ladle into bowls, garnish if you're so inspired, and serve!