Chances are you’re familiar with the humble carrot.
While not quite trendy, this root vegetable is easy to find and incorporate in meals throughout the week, whether as a snack in its raw form, roasted with olive oil and spices, or sautéed in a mirepoix for soups. Rich in antioxidant beta-carotene, which promotes vitamin A production in the body, carrots are also a good source of fiber, vitamins C and K, and potassium.
Marcy Kelch's Carrot, Leek, and Celery Root Bisque
6-8
servingsIngredients
- 3 tbsp.
olive oil or good quality butter (or a mixture of both)
- 1
extra-large celery root (celeriac), peeled and chopped
- 1½ cups
carrots (approximately ½ pound), peeled and roughly chopped
- 1
extra-large leek, sliced (white and light green parts only)
- 4
cloves garlic, finely minced
Kosher salt
Freshly ground pepper
- 6 cups
chicken or vegetable stock
Celery leaves and chopped apple, for garnish
Directions
Over medium heat, place olive oil or butter in a large, heavy Dutch oven or stock pot.
Add vegetables and garlic, then salt and pepper to taste. Stir to coat veggies and sauté until slightly tender, approximately 7 minutes.
Add 6 cups of stock. Bring to a simmer over medium heat; cook until very tender, 30-35 minutes. Let cool slightly.
Purée mixture until silky smooth in a blender. Taste, then adjust salt and pepper as needed.
Serve soup topped with celery leaves, chopped apple, and an olive oil drizzle if desired.
Did you know?
- Carrots are often recognized for their orange hue, but they can also be found in shades of purple, white, yellow, and red. Each color boasts its own unique flavor and nutritional profile!
Marcy Kelch is a culinary enthusiast who lives in North Chattanooga with her husband and twin daughters.
