This recipe was submitted by the seductress Virginia of NYC.
This recipe was given to me by the chef of the Kitchen Witch–one of the finest restaurants located in Greenwich Village in the early ’80’s, which sadly enough has since closed. It was one of our favorite choices on the menu. I was very fortunate to have seduced the chef Stanley with my wit and appreciation and pry the recipe from him. Curried carrot bisque has never failed to seduce and tame anyone who has tried it; that includes man, woman, child and the occasional four legged furry gourmand dog lucky enough to taste it.
curried carrot bisque
2 1-lb bags of peeled baby carrots
2 quarts of low sodium chicken broth
1 large red pepper, chopped
1 large onion, chopped
2-3 tablespoons of curry powder
1/2 point of light cream or half and half
pinch of Cayenne pepper
salt and pepper to taste
2 tablespoons of olive oil
Chop onions and red pepper, place olive oil in a large saucepan. Sautee onion and pepper over medium heat until onions are translucent. Add carrots, sautee for 4-5 minutes. Add chicken stock and simmer unitl carrots are tender.
Remove from heat and let cool. Remove carrots with a slotted spoon and place in a blender or food processor. Puree adding a little bit of the stock liquid. This can be done in two batches. Return pureed carrots to the saucepan adding to the liquid stock. Stir in cream, curry powder, and salt and pepper to taste. Simmer over low heat.
Place the soup in two bowls. Add a dollop of creme fraiche to the center of each and sprinkle with cayanne pepper. This soup can be served hot or cold. Serve with fresh crusty bread.