Ginger & Roasted Carrot Bisque Recipe
Tarragon Crème Fraiche, Chili Garlic Crunch
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Ingredients
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Bisque Ingredients
Method
Bisque Directions
- 1
Prepare the Carrots
Preheat the oven to 400°F (200°C). Peel and chop the carrots into uniform pieces. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- 2
Sauté Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and ginger, cooking for an additional 2-3 minutes until fragrant.
- 3
Blend the Bisque
Once the carrots are roasted, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to allow flavors to meld. Use an immersion blender or transfer to a blender to puree until smooth.
- 4
Make the Crème Fraiche
In a small bowl, mix together the crème fraiche and chopped tarragon. Set aside.
- 5
Prepare Chili Garlic Crunch
In a small pan, heat chili oil over medium heat. Add sliced garlic and red pepper flakes, cooking until garlic is golden brown and crispy. Remove from heat and set aside.
- 6
