CARROT AND ROASTED PEPPER BISQUE
with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick!
Makes 6-1/2 cups
3, 15 oz. cans sliced carrots including liquid
12 oz. jar sweet red roasted peppers
¼ c. margarine
1 t. dried tarragon
1 t. mild curry powder
1 t. ground coriander
1 t. raw sugar
1/3 c. Rich’s Non-dairy Creamer plus 1/3 c. water or 2/3 c. of another brand that doesn’t have the dilute option
1 t. salt
freshly, finely ground green peppercorn
3 finely chopped fresh peeled garlic cloves
Empty 2 cans of carrots into blender container. Blend till smooth. Transfer to soup pan. Blend 3rd can and add to pot.
Remove the equivalent of 1 whole roasted pepper from the jar and dice into small pieces, ¼ inch squares. Add to soup along with the juice from the pepper jar.
Add remaining ingredients, stir well, cook over medium heat till it starts to rupture, then reduce to low heat and cook 20 minutes, stirring often. Turn heat off and let set till ready to reheat to serve.
Notes: Serve as an appetizer soup or when you don’t want more than a ¾ cup serving. If you’re thinking ahead to the holidays, this makes a fine before dinner soup. If desired, garnish with fresh tarragon and sprinkle with a fine mist of fresh ground green peppercorn.