A good friend introduced me to Dilly Carrot Bisque at a small diner. I just had to go home and try to recreate it. This bisque has just the perfect dill flavor with all the goodness of chicken broth and carrots. Served with a slice of Rye Sourdough it is a delightful light lunch!
Carrots are an excellent source of vitamins and minerals. The most important health benefit is antioxidants. Carrots are good for your eyes (beta-carotene), helps fight cancer, and boast your immune system.
My garden always has a row or two of carrots. They do so well were we live. Carrots also store very well in in the vegetable crisper drawer of your fridge.
This Bisque is creamy and if you find it to thick you can always adjust the amount of the broth. I often add a slice of Rye Sourdough toast to my meal or even a few sourdough croutons on top of the bisque. Either way, I love this bisque.
Dilly Carrot Bisque THM E, DF, SF
- 1 tablespoon butter or coconut oil for dairy-free
- 1/3 cup sprouted flour
- 1 tablespoon oat flour
- 4 cups fat-free chicken broth
- 1 teaspoon mineral salt
- 1/8 teaspoon black pepper
- 2 1/2 cups finely chopped carrots
- 1/2 cup finely chopped onion
- 1 1/2 cups water
- 1 1/2 teaspoons dried dill weed
- In a saucepan, melt the butter over medium heat. Add the sprouted and oat flours and 1 cup broth. Whisk well. Cook until thickened. Whisk in the remaining broth. Simmer over low heat for 30 minutes. Add salt and pepper. Set aside. In another saucepan, cook the carrots and onions in water until tender. Add the cooked vegetable to the thickened broth. Add dried dill. Serve with sourdough bread. Serves 4
- You can garnish each serving with 1/2 tablespoon cream if desired.
I use my Vitamix Food Processor to finely chop the carrots and onions. My Vitamix is one of my favorite kitchen appliances.
Dill Weed can always be found in my garden. I do use fresh dill If I have some. You can use three times as much fresh compared to the amount called for in dried.
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I love my Vitamix Blender and Food Processor. I use them almost daily in my kitchen with all the cooking I do.
I keep sprouted flour on hand all the time to use in a recipe like this. Sprouted flour has already been fermented and is easier for your body to digest.
Oat flour is gluten-free and whole grain. I do use it to thicken gravies, ect.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
Dilly Carrot Bisque, THM E, DF option, SF
Ingredients
- 1 tablespoon butter or coconut oil for dairy-free
- 1/3 cup sprouted flour
- 1 tablespoon oat flour
- 4 cups fat-free chicken broth
- 1 teaspoon mineral salt
- 1/8 teaspoon black pepper
- 2 1/2 cups finely chopped carrots
- 1/2 cup finely chopped onion
- 1 1/2 cups water
- 1 1/2 teaspoons dried dill weed
Instructions
-
In a saucepan, melt the butter over medium heat. Add the sprouted and oat flours and 1 cup broth. Whisk well. Cook until thickened. Whisk in the remaining broth. Simmer over low heat for 30 minutes. Add salt and pepper. Set aside. In another saucepan, cook the carrots and onions in water until tender. Add the cooked vegetable to the thickened broth. Add dried dill. Serve with sourdough bread. Serves 4.
You can garnish each serving with 1/2 tablespoon cream if desired.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
