I had no idea this recipe was going to be so delicious! As the ingredients filled my food processor I crossed my fingers and hoped for the best...
I should've known the combination of smokey, sweet, creaminess and a touch of acid would do the perfect dance together, resulting in a surprisingly perfect soup just in time for the increasingly chilly weather. Of course if you're south of the equator then you can have this as a cold dish, or even toss it into a pasta salad for a Summertime BBQ.
I love this recipe so much that I plan on making it again without the use of leftovers (seen in today's post). So if you don't have all of the leftover ingredients to make it today, stick around and I'll show you how to make it from scratch. Soon -- I promise!
Get your leftovers ready...
Lapsang Souchong Tea Water(click to read about it here)
Creamy Smokey Carrot Bisque
Makes roughly two cups of soup give or take a little
3/4 c Smokey Sweet Carrot Mash
1/2 c chopped/seeded Red Bell Pepper
1/2 c chopped/seeded Tomato
1/4 c AtV Sour Cream
2 tsp Mustard (your choice)
1 tsp Fresh Dill
1 tsp Fresh Parsley
Place all of the above into your food processor...
Proceed to Puree everything together for FIVE minutes (set your timer)
After 5 minutes of pureeing is up, slowly stream into your food processor (while it's running):
1/2 c Lapsang Souchong Tea Water(click to read about it here)
Continue to Puree for another 3 minutes...
Your finished Soup will be thick and hearty, and positively wonderful.
You can opt to stream in a little bit more tea water (for a thinner soup) while you're processing OR you can whisk it in as you gently heat/warm your soup on the stove top.
Yum, yum, and more yum!
Sarahfae - AtV
P.S. If you're wondering why I've posted early (rather than my usual Wednesday afternoon-ish schedule), it's my Birthday tomorrow! So instead of my usual recipe duties I'll be playing hookie with Mister AtV and my pups. I'd like to thank my Mom and Dad for bringing me into this crazy world, and putting up with a very strong-willed daughter.