This is another from my *favorite* cookbook: Vegan with a Vengeance. I made this carrot bisque one year for Thanksgiving when we were in NY with my extended family. It was a hit and I've made it a few times since then. I've definitely upped the maple syrup BUT depending on your carrots the sweetness level can vary considerably. This is also a gorgeous (bright orange!) soup so looks great for a fall-themed/holiday spread.
Originally I was using my immersion blender for this and the carrot texture is apparent (and just fine this way). But, for a super-smooth soup, go for the high-speed Vitamix blending and it really ups the ante for this one!
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