smoked carrot bisque

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs 5 mins


• place whole, peeled carrots 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.