Jump to content
IndiaDivine.org

Carrot-Dill Bisque With Griddled Croutons

Rate this topic


Guest guest

Recommended Posts

Carrot-Dill Bisque With Griddled Croutons

 

2 pounds carrots, peeled

2 teaspoons olive oil

1 medium onion, coarsely chopped

3 garlic cloves, minced, plus 2 whole garlic cloves

4 cups low-sodium vegetable broth

1 cup apple juice

1 1/2 teaspoons dried dill

12 slices thinly-sliced baguette

1 cup plain soy milk

 

Process carrots in food processor until finely chopped.

In large saucepan, heat 1 teaspoon oil over medium-high heat. Add onion and

minced garlic and cook, stirring often, until softened, 5 minutes. Add chopped

carrots and cook 3 minutes. Stir in broth, apple juice and dill. Bring to a

boil. Reduce heat, cover and simmer until carrots are tender, 15 minutes.

Meanwhile make croutons: In heavy medium skillet, heat remaining oil. In

batches, cook baguette slices until toasted, 2 to 3 minutes per side. Remove

croutons from skillet and rub each slice with whole garlic.

Season soup to taste with salt and white pepper. Remove pan from heat and stir

in soy milk.

In blender or food processor, puree soup, in batches if necessary, until

smooth. Serve with croutons.

Makes 6 servings.

Calories 231, Fat 4 g, Carbs 32 g, Sodium 289 mg, Fiber 5 g.

 

 

 

All new Mail

 

Get news delivered. Enjoy RSS feeds right on your Mail page.

 

 

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...