Carrot Leek Bisque

A bisque that feels rich without being heavy. That’s a neat trick for a soup that’s mostly vegetables and water.

Five cups of carrots simmer with leeks, celery, onion, and garlic along with basil, sage, and thyme until everything turns soft. A spoonful of miso paste (or a bouillon cube) adds that savory umami backbone that makes you go back for a second bowl.

Here’s the move that elevates it: scoop out half a cup of carrot slices before you puree everything else. Blend the rest until velvety smooth, then stir those reserved carrots back in. You get creamy soup with bites of tender carrot throughout.

Finish with a pat of butter and a dollop of sour cream with chives if you’re feeling fancy.

Pro Tips

• White miso gives a mellower, sweeter flavor while red miso brings more intensity. Both work here.
• Puree in batches and hold a towel over the blender lid. Hot soup expands and you do not want that mess.
• The bisque thickens as it sits. Add a splash of water when reheating leftovers to thin it back out.