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Smoked Carrot Bisque

Rated as 4.4 out of 5 Stars

"This is both popular with both vegetarians and meat eaters alike."
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4 h 5 m servings 249
Original recipe yields 16 servings (6 quarts)


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  1. Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 249 calories; 16.7 23 3.5 48 710 Full nutrition

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Read all reviews 4
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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 peppe...

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 who...

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 on...

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 jalap...