Carrot and Ginger Bisque

Creamy and luscious, this soup is very comforting.

Serves: 2Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2


  • 3 Tbsp. butter
  • 3 cups peeled and chopped carrots
  • 1 medium white onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 garlic clove, smashed
  • 1 Tbsp. grated gingerroot
  • ½ cup uncooked long-grain white rice
  • 5 cups vegetable broth
  • ⅛ salt
  • ⅛ tsp. black pepper
  • 2 Tbsp. sour cream
  • 2 Tbsp. milk


  • Heat the butter in a pot on medium until it stops bubbling. Add the carrots, onion, celery, garlic, and ginger. Sauté for about 5 minutes, until the vegetables begin to soften.
  • Add the rice, broth, and salt and pepper. Bring to a boil. Reduce to a gentle simmer and cook for 30 minutes, covered.
  • Purée the soup in a blender until smooth, working in batches if necessary. In a small bowl combine sour cream and milk. Drizzle the sour cream mixture over the soup and serve.