Caramelized Carrot Bisque

This soup takes ordinary ingredients, like carrots and onions, and elevates them to something extraordinary.  Caramelizing the onion and carrot gives them and the soup a rich, sweet an...

Directions

Heat the oil in a 12-inch skillet over medium-high heat.  Add the carrots and season as desired.  Cook for 8 minutes or until the carrots are lightly browned and tender-crisp, stirring occasionally.  Add the onion and garlic and season as desired.  Cook for 5 minutes or until the vegetables are tender, stirring occasionally.Heat the butter in a 4-quart saucepan over medium heat until melted.  Add the flour and cook and stir for 1 minute.  Gradually stir in the broth and the heavy cream.  Increase the heat to medium-high.  Cook and stir for 5 minutes or until the mixture boils and thickens.Add the vegetable mixture to the saucepan.  Using an immersion blender, blend until the mixture is smooth.  Season to taste.

Ingredients

1 tablespoon olive oil1 pound baby-cut carrots, sliced1 medium onion, cut in half and thinly sliced (about 1/2 cup)1 clove garlic2 tablespoons butter2 tablespoons all-purpose flour3 cups Swanson® Chicken Broth0.333 cup heavy cream

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