Carrot Bisque | Oregonian Recipes
Carrot Bisque will delight even the pickiest eater and impress the gourmet at your table, too.
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Cooking tools:
- Dutch oven
- Immersion blender
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Ladle
- Blender
- Pot
- Peeler
- Mixing spoon
- Measuring spoon
Ingredients
- 1 quart vegetable broth
- 2 cups water
- 1 large (1 pound) russet potato
- 8 medium-large (1 1/2 pounds) fresh carrots
- 1 small onion
- 1/2 cup 2 percent or whole milk
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- Salt and white pepper to taste
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