Simple & Savory Carrot Bisque

One night I was working late and Vanessa decided that she would take cooking dinner into her own hands and use some of the weekly groceries as a base from the local farmers market. After trying out a couple of different iterations, we decided that adding a few more ingredients wasn't such a bad thing.

Ingredients

• 2 tablespoons olive oil & 2 tablespoons butter

• 1 large onion, quartered

• 1 tablespoon grated Ginger

• 4 cloves of garlic, crushed

• 1-1.5 pounds of peeled carrots

• 1 large tomato, quartered

• 1-2 large golden potatoes, quartered

• 1 lemon, seated & juiced

• 4 cups of chicken broth

• 2 tablespoons parsley

• 1 can of unsalted garbanzo beans

• Sour cream to top soup

Steps 

Heat large pot to medium high, add olive oil and butter.  Add onion cook 4 to 5 minutes. Add ginger and garlic, cook an additional 2 minutes. Add chopped carrots, tomato, potatoes and 1\2 lemon zest, cook for an additional 2 minutes. Add broth and bring mixture to boil, then reduce temperature to simmer until carrots are tender, ~ 20 minutes.
Use a blender to puree soup in small batches.  Return soup to the large pot and mix in lemon juice, remaining lemon zest, parsley, salt and pepper.

Bring 10” skillet to medium heat.  Drain garbanzo beans and pour into skillet, drizzle a small amount of olive oil over the beans, cook till browned and crispy, around 5 to 10 minutes.

Serve in large bowls topped with a dollop of sour cream and garbanzo beans. Garnish with fresh parsley leaves.

Serve with white wine.