Culinary Guides

It is soup season at the farm, and it had been far too long since we made a proper carrot ginger bisque. This version skips the coconut milk and leans on real dairy cream, which gives it a silky body and a gentle sweetness that plays off the earthy carrots and sharp ginger. Sweet onions build the base. It is simple, nourishing weeknight food for a chilly evening.

Ingredients

• 2 tablespoons unsalted butter
• 2 onions, peeled and chopped
• 2 pounds carrots, chopped
• 2 tablespoons grated fresh ginger
• 1/4 teaspoon ground nutmeg
• 6 cups chicken stock or vegetable broth
• 3/4 cup heavy cream
• Salt and white pepper
• Creme fraiche or plain yogurt for serving

Directions

1. Peel and chop the onions and carrots into even pieces, and grate the ginger on a fine grater or microplane.
2. Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onions and cook, stirring often, until softened and translucent, about 5 to 7 minutes.
3. Add the carrots, ginger, and nutmeg and stir to coat. Cook 1 to 2 minutes to let the flavors meld.
4. Pour in the stock, stir, and bring to a boil. Reduce to medium-low and simmer until the carrots are tender when pierced with a fork, about 15 to 20 minutes.
5. Off the heat, blend the soup smooth, in batches in a stand blender or with an immersion blender in the pot, then return it to the pot.
6. Stir in the heavy cream and season generously with salt and white pepper. Keep warm over low heat and adjust the seasoning to taste.
7. Ladle into bowls and top each with a spoonful of creme fraiche or yogurt and a sprinkle of chives or parsley. Serve hot with crusty bread.

Grower's tip: For a smooth, sweet bisque, grow a classic sweet carrot like Nantes or Danvers rather than a novelty type, and pull the roots at full size and deep color. That is when their sugar is highest and their cores are least woody, which is exactly what you want for a blended soup.

The bisque keeps in the fridge for up to 3 days and freezes for up to 3 months; reheat gently. For a dairy-free version, use olive oil in place of the butter and coconut milk in place of the cream.

This is a two-crop soup at heart. Sow a long bed of carrots and a patch of onions, add a little chives or parsley for the top, and most of the bowl comes from your own beds.