Roasted Root Vegetable Bisque

Featured in the Honolulu Star-Advertiser on September 25, 2013.

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Ingredients:

1 large sweet potato, peeled and chopped into 1" dice
1 parsnip, peeled and diced
1 daikon (turnip), peeled and chopped into 1" dice
2 carrots, peeled and diced
1 poblano chili, (mild chili pepper; available at Mexican markets and some supermarkets), seeded and chopped into 1" strips
1 cup coconut milk
4 cups vegetable stock
1 teaspoon fresh minced thyme
1/4 teaspoon fresh minced rosemary
1 tablespoon pure maple syrup
1/4 teaspoon cayenne pepper
1 to 1 1/2 teaspoon salt to taste

Directions:

Preheat oven to 400°F. Place a piece of foil on two baking sheets and generously spray each with cooking spray. On one baking sheet, place the diced carrots, parsnips and chili. On the other baking sheet, place the sweet potato and daikon. Place both baking sheets in the oven and roast until tender, about 35 minutes. The sheet with the carrots may be done first; be sure to check periodically. When done, transfer to a high-speed blender. Add coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Cover tightly and blend soup until very smooth and velvety. An immersion blender or a food processor may also be used. When the soup is smooth, serve immediately or re-heat on the stove in a large pot. Season with additional salt to taste. Makes 6 servings.

Approximate Nutrient Analysis per serving (assumes 1.5 teaspoon salt):
170 calories, 10 g fat, 7 g saturated fat, 0 mg cholesterol, 650 mg sodium, 20 g carbohydrate, 4 g fiber, 8 g sugar, 3 g protein

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