Recipes / Carrots

Carrot & Leek Bisque

2 1/2 cups water
2 1/2 cups sliced carrots
1/2 clove garlic, minced
1/2 small onion, chopped
1 stalk celery, sliced
1 large leek, sliced and soaked
1 teaspoons dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/2 tablespoon Miso, red or white or 1/2 vegetable bouillon
1/2 teaspoon unsalted butter

Bring water to boil. Add ingredients except butter in order given. Cover and bring to boil. Simmer 20 minutes or until vegetables are soft. Remove 1/4 cup of the carrots with slotted spoon. Puree remaining ingredients in blender. Return to heat. Add reserved carrots and butter. Reheat and serve.

Serves 4.

From fooddownunder.com.

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