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Get the Recipe: Ginger Carrot Bisque with a Crème Fraîche Swirl

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Serves 2 to 4 people

  • 1 tablespoon olive oil
  • 1/3 "heaping" cup diced onion
  • 1/4 cup diced celery
  • 1/2 inch piece of fresh ginger, finely chopped
  • 2 cups vegetable broth
  • 10 ounces carrots, chopped into 1 1/2 to 2-inch pieces
  • 1 medium yukon gold potato, peeled and chopped into 1 1/2 to 2-inch pieces
  • 3/4 teaspoons mild curry powder
  • kosher salt, to taste
  • 1 tablespoon crème fraîche


  • a handheld immersion blender (or a regular blender)


  • Heat 1 tablespoon oil in a large pot over medium heat. Add 1/3 cup onion, 1/4 cup celery, and finely chopped ginger and sauté until the onion is tender and translucent, about 8 minutes.
  • Stir in 2 cups vegetable broth, carrots, potatoes, and 3/4 teaspoons curry powder and bring to a boil. Season everything with salt. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the carrots are tender, about 25 minutes.
  • Using an immersion blender (or using a regular blender and working in batches), blend until completely smooth. Return the soup to the pot over low heat and cook, stirring often, until heated through.
  • Serve the soup hot and garnish with 1 tablespoon crème fraîche. Drag a butter knife or toothpick through the swirls for a marble effect.
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