- 1 tbsp Canola oil
- 1 tbsp Mustard seed
- 2 Leekwhite and light green parts only, cut into 1/4-inch-thick slices, about 4 cups
- 1 tsp Kosher Salt
- ½ tsp Black pepperfreshly ground, divided
- 2 lbs Carrotspeeled and cut into 2-inch pieces, about 5 cups
- ½ cup Milletuncooked
- 7 cups Chicken stockunsalted
- ⅓ cup Whole milk
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 2 tbsp Chiveschopped
Slow Cooker Carrot Leek Bisque
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:
Steps to make Slow Cooker Carrot Leek Bisque
1 | Heat oil and cook mustard seeds | 1 |
2 | Add leeks | 4 |
3 | Transfer to slow cooker | 1 |
4 | Add stock, carrots, and millet | 1 |
5 | Cover and cook | 6h |
6 | Transfer to blender | 1 |
7 | Blend | 5 |
8 | Add milk, lemon juice and zest | 1 |
9 | Serve | |
Recipe Reviews
Easy and delicious soup! Thanks for sharing the recipe!
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