Carrot Ginger Bisque

Carrot Ginger Bisque
This incredibly creamy bisque made of carrots roasted in our smooth Butter Olive Oil will be an instant family favorite. With few ingredients and steps, you may find that this Carrot Ginger Bisque recipe will be frequently visited in your household!  Recipe By Teri Jackson

Products used: Butter Olive Oil & Cinnamon Pear Balsamic, Butter Olive Oil, Cinnamon Pear Balsamic Vinegar


2 lbs Baby Carrots
5 Tbsp SOOC Butter Olive Oil
½ tsp Salt
½ tsp Pepper
1 large Sweet Onion, chopped
2 cloves Garlic, minced
4 cups Chicken Broth (substitute with Vegetable Broth to make it Vegan)
5 tsp Ginger, minced
1 Tbsp SOOC Cinnamon Pear Balsamic
**Optional: Microgreens


Preheat oven to 400℉.

In a large bowl, combine the baby carrots with 3 Tbsp Butter Olive Oil, salt, and pepper. Transfer to a rimmed baking sheet and bake for 45 minutes, when fork tender. Set aside.

Heat 2 Tbsp Butter Olive Oil in a large pot over medium-high heat. Add the onion and garlic and saute until fragrant, about 3-4 minutes.

To the pot, add the liquid broth, ginger, and the roasted carrots. Simmer for 30-35 minutes. Remove from heat and let it come to room temperature.

Using either a food processor or an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.

Using a large mesh sieve, strain the soup through using a rubber spatula.

Reheat over medium heat.

When serving, gently drizzle Butter Olive Oil and Cinnamon Pear Balsamic on top. Garnish with microgreens if using, enjoy!