Carrot-Dill Bisque With Griddled Croutons

Recipe Ingredients

2 lbs	908g / 32oz	Carrots - peeled
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Onion - coarsely chopped (medium)
3		Garlic cloves - minced, plus
2		Garlic cloves
4 cups	948ml	Low-sodium vegetable broth
1 cup	237ml	Apple juice
1 1/2 teaspoons	7.5ml	Dried dill
12		Thinly-sliced baguette
1 cup	237ml	Plain soy milk

Recipe Instructions

Process carrots in food processor until finely chopped.

In large saucepan, heat 1 teaspoon oil over medium-high heat. Add onion and minced garlic and cook, stirring often, until softened, 5 minutes. Add chopped carrots and cook 3 minutes. Stir in broth, apple juice and dill. Bring to a boil. Reduce heat, cover and simmer until carrots are tender, 15 minutes.

Meanwhile make croutons: In heavy medium skillet, heat remaining oil. In batches, cook baguette slices until toasted, 2 to 3 minutes per side. Remove croutons from skillet and rub each slice with whole garlic.

Season soup to taste with salt and white pepper. Remove pan from heat and stir in soy milk.

In blender or food processor, puree soup, in batches if necessary, until smooth. Serve with croutons.

This recipe yields 6 servings.

Per Serving: 231 Cal; 8g Prot; 4g Total Fat (0 Sat. Fat); 32g Carb.; 0mg Chol; 289mg Sod.; 5g Fiber.

Source:
Vegetarian Times, November 2001

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