Saturday, April 20, 2019

Caramelized Carrot Bisque #SoupSaturdaySwappers

Tender carrots caramelized with onions, garlic and ginger, pureed to a flavorful soup that is perfect for your first course on Easter Sunday.

Welcome to Soup Saturday Swappers.......

Soup Saturday Swappers is a friendly, fun group of bloggers that share a soup/stew on the third Saturday of each month based on a theme chosen by one of the members.

This month my friend, Cam of Culinary Adventures with Camilla, asked us to share soups featuring Spring produce.

This soup was not my first choice.   I made a lovely Spring Vegetable Soup that contained new potatoes, leeks, carrots and celery, it was delicious.  Only one problem.  I served it up at a dinner party and forgot to take any photos.  Hard to blog a recipe with no photos.

I almost thought I was going to have to sit out this month.  Pretty embarrassing since this is my group LOL.  But then I remembered that I was serving this Caramelized Carrot Bisque as first course for Easter Dinner.  The nice thing about soup is that you can make it a couple of days ahead of time and it tastes just as good, if not better, than on the day you make it.

Before I share my recipe, let's take a look at what the others have cooked up with Spring Produce as the star!!

Are you a blogger that would like to join Soup Saturday Swappers?  Just leave a comment below or email me at and I will be happy to add you to our group.

This soup is quick, easy, creamy and delicious.  Perfect to serve up on a Holiday when you don't have time to fuss.  The fact that it can be made ahead of time is a bonus.

Caramelizing the carrots and onions adds a wonderful depth of flavor.  Thickened with a light roux and heavy cream it is comforting and satisfying.

#carrots, #bisque, #cream, #soup, #firstcourses
Soup, First Courses
Yield: 8-10 first course servings

Caramelized Carrot Bisque

Tender carrots caramelized with onions, garlic and ginger, pureed to a flavorful soup that is perfect for your first course on Easter Sunday.
prep time: 10 Mcook time: 25 Mtotal time: 35 M


  • 1 T. olive oil
  • 2 bunches fresh carrots, scrubbed and cut into chunks
  • 1 medium sweet onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 t. minced ginger
  • salt and pepper, to taste
  • 1 t. thyme, crushed
  • 4 T. butter
  • 1/4 c. flour
  • 8 c. chicken stock
  • 1 c. heavy cream + more for garnish


  1. Heat olive oil in a dutch oven over med high heat.  Add the carrots and season with salt and pepper.  Cook, stirring occasionally until they start to brown and blister, about 10 minutes.
  2. Add the onion, garlic and ginger.  Cook and stir for about 5 minutes until onions turn golden brown.
  3. Add the butter to the pot and allow to melt.  Stir in the flour and thyme. Cook for a minute or two.  Add the chicken broth, bring to a boil and cook until carrots are very tender and broth is slightly thickened,
  4. Transfer to a heavy duty blender and puree or, alternately, puree using an immersion blender.  Stir in cream.  Taste and season with additional salt and pepper, as needed.
  5. Ladle into bowls and drizzle with additional heavy cream, if desired.
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Created using The Recipes Generator


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