Every year when the weather starts to turn cold, I find myself craving hot, comforting soups. And to me there is nothing more comforting than a creamy bisque. Unfortunately, most restaurants put heavy cream (35% saturated fat) and oil (100% fat) in their bisques, making them promoters of heart disease.
One of my favorite restaurants here in Winston serves a sherried carrot soup that I love but know contains heavy cream. I decided to make my own healthier version that replaces the cream with blended cashews and leaves out the oil.
Beta carotene, the nutrient responsible for the orange color in carrots, is what the body converts to vitamin A and is a known antioxidant (read: prevents cancer). It is found in any produce with an orange or red color, as well as dark, leafy greens. This sherried carrot bisque is a great way to include some extra beta carotene in your diet, and is also a great appetizer for a holiday meal.
Sherried Carrot Bisque
- 1/2 cup cashews, soaked 2+ hours, drained
- 3-4 carrots (~250 g), cut into coins
- 1 cup carrot juice
- 1/4 t. salt
- ground black pepper to taste
- 1 cup low-sodium vegetable broth or water
- 3 T. sherry
Steam carrots until soft. Blend all ingredients in a high-speed blender until smooth. Add more broth or water to thin soup to desired consistency. Serve hot with a sprinkle of black pepper or parsley.