- Lightly coat a large saucepan with cooking oil or nonstick cooking spray. Add onion, garlic, and carrots. Cook and stir over medium heat for 3 to 5 minutes or until onion is tender. Add peas, chicken stock or broth, and orange peel. Bring to boiling; reduce heat and cook, covered, over medium-low heat until carrots and peas are very tender, about 45 minutes. Cool slightly.
- Place carrot mixture, half at a time, into a blender container or food processor bowl. Cover and blend or process until smooth. Return puree to saucepan.
- Stir in orange juice, brown sugar, nutmeg, and ground red pepper. Cook and stir over low heat about 5 minutes or just until sugar has dissolved and flavors blend. Remove from heat and cool slightly. Pour soup into a medium bowl; cover and refrigerate 4 hours or until chilled.
- To serve, add salt, brown sugar, or ground red pepper to taste, if desired. Stir sour cream until smooth, adding 2 tablespoons fat-free milk, if necessary; gently swirl it into soup. Sprinkle with chives. Serve cold. Makes 4 (1-cup appetizer or first-course) servings.
From the Test Kitchen
Refrigerate prepared soup, covered, up to 2 days.
2-1/2 vegetable, 1-1/2 starch.
Nutrition Facts (Carrot Bisque)
- Per serving:
- 197 kcal ,
- 2 g fat
- 631 mg sodium ,
- 34 g carb. ,
- 4 g fiber ,
- 11 g pro.