Smoked Carrot Bisque

Ingredients

• 5 lbs carrots, peeled and trimmed
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, chopped
• 2 stalks celery, chopped
• 4 1/2 teaspoons ground turmeric
• 2 teaspoons curry powder
• 5 quarts vegetable stock
• 1/4 cup butter
• 2 cups cream
• salt and pepper

Directions

1. 1

   Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.

2. 2

   Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.

3. 3

   Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.

4. 4

   Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.

5. 5

   Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer (china cap), before serving.