This Slow Cooker Carrot Leek Bisque feels fancy but is so easy to prepare. This luscious carrot soup is a creamy blend of savory puréed carrots, caramelized leeks, and nutty millet. They are cooked low and slow with chicken stock and get a flavor boost from mustard seeds, black pepper, lemon juice and zest. A dash of whole milk adds to the creamy texture. The recipe yields 12 servings, so it’s a perfect first course for a family gathering.
This delicious soup has a velvety and creamy texture that is so satisfying. Millet is an easy and healthy thickener for this bisque. When the millet is blended into the creamy carrot bisque, it creates a velvety texture and just the right amount of thickening without being gloppy. Once cooked, this soup will need to be blended. Transfer one-third of the soup to a blender, making sure the lid is on tightly. Remove the stopper from the blender lid, allowing the steam to escape, and cover the opening with a kitchen towel. Blend until creamy and smooth. Transfer to a soup tureen. Repeat with the remaining soup. To serve, ladle the bisque among bowls and sprinkle with fresh chives.
To make this Slow Cooker Carrot Leek Bisque, you will need the following ingredients:
In a large nonstick skillet over medium-high, heat 1 tablespoon canola oil and add 1 tablespoon dry mustard seeds. Cook, stirring constantly, about 15 seconds.
Add the sliced leeks, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring often, until the leeks have softened slightly, about 4 minutes.
Place the leek mixture into a 5- to 6-quart slow cooker.
Add 2 pounds chopped carrots, ½ cup uncooked millet, and 7 cups unsalted chicken stock.
Cover the slow cooker and cook on high until the carrots are tender, about 6 hours. Once cooked, cool the soup for 10 minutes.
Transfer ⅓ of the soup to a blender.
Remove the stopper from the blender lid and then cover the blender with a lid. Cover the opening with a kitchen towel. Blend until smooth and creamy. Pour into a soup tureen. Repeat with the remaining soup.
Stir ⅓ cup whole milk, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, and the remaining ¼ teaspoon black pepper.
Ladle the bisque among bowls and sprinkle with chopped chives. Serve and enjoy!
Even if you don’t love carrots, you are going to fall head over heels for this luscious Slow Cooker Carrot Leek Bisque. It’s creamy, velvety, and so satisfying. If you do make this recipe, please come back to leave a note below. We love hearing from you!
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