This is both popular with both vegetarians and meat eaters alike.

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Recipe Summary

prep:
20 mins
cook:
3 hrs 45 mins
total:
4 hrs 5 mins
Servings:
16
Yield:
6 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.

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  • 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.

Nutrition Facts

250 calories; protein 3.5g 7% DV; carbohydrates 23g 7% DV; fat 16.7g 26% DV; cholesterol 48.4mg 16% DV; sodium 709.7mg 28% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2010
I didn't have a smoker so I added 1 1/2 tsp of liquid smoke when cooking the carrots and onions. I was missing some ingredients so I used 1tsp smoked chipotle Tabasco sauce and 1/2tsp red pepper flakes instead of jalapeño peppers and instead of the celery I added more onion and some celery salt. To lower the cholesterol I used margarine and omitted the cream. It still turned out creamy even though it was 100% vegan! I would love to taste it with carrots from a smoker! The flavors are quite good. Read More
(16)

Most helpful critical review

Rating: 2 stars
04/20/2014
This sounded so good but was a big disappointment especially with all the prep work you must do to put this soup together. It was a bland carrot bisque with too much smokey flavor and the jalapeno was to overbearing. There are much better bisques out there. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2010
I didn't have a smoker so I added 1 1/2 tsp of liquid smoke when cooking the carrots and onions. I was missing some ingredients so I used 1tsp smoked chipotle Tabasco sauce and 1/2tsp red pepper flakes instead of jalapeño peppers and instead of the celery I added more onion and some celery salt. To lower the cholesterol I used margarine and omitted the cream. It still turned out creamy even though it was 100% vegan! I would love to taste it with carrots from a smoker! The flavors are quite good. Read More
(16)
Rating: 5 stars
09/29/2008
WOW! WOW! WOW! I more or less cut this in half. I used my stove top smoker steamed the carrot coins first then smoked. Not enough smoke flavor so I smoked again. (just learning) I used 2 whole serranos and holy cow it was literally hurt me good smoking hot. I blended twice but didn't strain. As I reached into the fridge for the cream I happened upon the goat milk/buttermilk combo from my failed chevere making experiment. I took the notion to see how that would be in the soup. My taste sample was crazy good so I used 2 cups of the combined milks tasting as I added. It was plenty thick enough as it had reduced a good bit. This was CRAZY GOOD. 5 stars for the taste before I added the goat milk and 5 stars with my changes. The kiddo didn't care for it but she's funny with cooked carrots plus it was a bit too hot for her. She can have raman when I indulge in this delight. THANK YOU PappaB.Mc! Read More
(8)
Rating: 5 stars
12/23/2012
LOVED IT! I had lots of carrots to use so looked up recipes until I found this one. I did change things just to use what I had on hand. Here's what I did: 1 1/2 lbs of grated carrots 1 onion but added onion powder 1 1/2 T EVOO 4 cloves of garlic 3 stalks of celery no tumeric 2 t curry powder 1 t cumin powder no butter 4 oz cream cheese 1 t smoked paprika 1/4-1/2 t South African smoked pepper kosher salt 2 lg boxes of low sodium veggie broth. I followed the recipe on prep except the roasting part. I used my immersion blender to puree carrots & blend in the cream cheese. I will definately make this again. Love the 'fall' color the smoky flavor with a curry kick. Thanks for the recipe. Read More
(1)
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Rating: 2 stars
04/20/2014
This sounded so good but was a big disappointment especially with all the prep work you must do to put this soup together. It was a bland carrot bisque with too much smokey flavor and the jalapeno was to overbearing. There are much better bisques out there. Read More
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