Crock Pot Roasted Carrot Bisque

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I have been making a real effort to meal-prep more which, admittedly, is my eternal struggle. I would love to tell you that I’m one of those wellness people who always has a fridge prepped full of vibrantly healthy bites, bowls, and snacks, but… LOL. I am an all or nothing kinda gal. I understand the value of meal prepping, but I also like snacks. I could happily eat apples and peanut butter for the rest of my life without complaint. That being said, I have a family and they probably want some real food every now and then. Finishing the day with a real meal seems more adult than always going to bed with a belly full of popcorn. IDK. Maybe that’s just me. Also I have a sneaking suspicion that I ate so much popcorn for dinner in my early twenties that my body now rejects it. I don’t feel super confident testing this theory.

We get our produce through Imperfect Produce, a weekly produce delivery company that sells seasonal produce that might not be the prettiest for a lower price point. This isn’t an ad for Imperfect (TBH I don’t think they know that I exist), but it’s a service that we really love using. Because of Imperfect, we sometimes end up with more produce than we know what to do with. I wasn’t paying attention when I chose my most recent Imperfect Produce order and somehow managed to end up with a fridge full of carrots. This was pre-juicer ( or “PJ” as I refer to it- a notable time in my life). I can only eat so many carrots with hummus. I ended up making this relatively simple roasted carrot bisque and it was a hit. This bisque is hearty without being a total gut bomb, and also a great way to consume a mass amount of vegetables without excessive chewing. We had this for dinner a few nights in a row - it will hold up in your fridge for about 5 days after you make it.

You could easily make this vegan by omitting the bacon. If you want more protein, you can add a few scoops of your favorite collagen peptides.

CROCK POT ROASTED CARROT BISQUE

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INGREDIENTS

  • 2 medium white onions

  • 1 large russet potato

  • 2 red potatoes

  • 3 cups carrots, chopped

  • 2 cans coconut milk

  • 1 cup water

  • 1 cup bacon, chopped

  • Olive oil

  • 1/4 cup nutritional yeast

  • 1/4 cup soy sauce (Coconut aminos are also a great substitute if you’re trying to stay away from soy!)

  • Sea salt

  • Pepper

  • Garlic powder (start with 1/2 tbsp, add more for taste as desired)

TO MAKE:

  1. Preheat oven to 425 degrees.

  2. Chop onions and potatoes, put in crock pot with 2 tbsp olive oil, dash of sea salt, and dash of pepper. Set crock pot to high and cover.

  3. Chop carrots into small pieces, about 2 inches long at most. Toss all carrots in olive oil, sea salt, and pepper. Line a baking sheet with parchment paper and spread carrots evenly. Put in oven at 425 for 30 minutes.

  4. While carrots cook pour coconut milk, water, nutritional yeast, and soy sauce into crock pot on high.

  5. In a small frying pan, cook bacon on medium heat until it just begins to crisp. Once done, pour entire contents of pan into crock pot, including bacon juices. If you aren’t cool with the grease, no worries! Just throw in the bacon.

  6. Now that everything is in, let it simmer! Let your bisque ingredients hang out on high for about 3 hours.

  7. Its time to turn that pot of stuff into a bisque! I blended mine by blending portions in a traditional blender, but you could also use an immersion blender.

  8. Add more salt, pepper, olive oil, nutritional yeast, and/or garlic powder for taste.

  9. Garnish with an olive oil drizzle and bacon, if you’re feeling crazy.

  10. Enjoy!


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Lizzie BraicksComment