I love roasting vegetables for taste and texture with minimal prep time! This recipe takes roasted vegetables one more step, making it into a nice soup, filled with colorful and immune boosting vegetables and flavor enhancers. Sweet potatoes are rich in beta-carotene, a natural compound that supports healthy vision. Enjoy the taste and function of fuel!
ROASTED ROOT VEGETABLE BISQUE adapted from www.eatliverun.com
serves 4-6
ingredients
1 large sweet potato, peeled and chopped into 1″ dice
1 parsnip, peeled and 1″ dice
1 rutabaga, peeled and chopped into 1″ dice
2 carrots, peeled and diced
1 poblano chili, seeded and chopped into 1″ strips
1 cup coconut milk
1 quart (4 cups) vegetable or chicken stock
1 1/2 tsp Himalayan sea salt, optional
1/4 tsp fresh minced rosemary
1/4 tsp cayenne pepper
1 tbsp pure maple syrup
1 tsp fresh minced thyme
directions
1) Preheat oven to 400 degrees.
2) Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.
3) Place both cookie sheets in the oven and roast veggies until tender, around 35 minutes. The sheet with the carrots may be done first; be sure to check periodically.
When all veggies have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety.
When the soup is smooth, serve immediately or pour into a large pot and re-heat on the stove briefly.
“Mistakes are proof that you are trying.” ~Anonymous Keep on trying and learning!
Be Well ~Meg @REJOOVwithMeg
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