Sweet Potato Parsnip Bisque
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Main Course, Side Dish, Soup
sweet potato cubes
about 2 small or one large potato
peeled and chopped
grapeseed or coconut oil
grated or minced
or one 14-oz can
Better Than Bouillon or 1 bouillon cube or 2 cups vegetable broth
garnish with fresh arugula
cilantro, or parsley
Preheat oven to 375° and line a baking sheet with parchment paper.
Toss sweet potatoes and parsnips with a drizzle of oil (about 1 ½ tbsp), and spread evenly on the baking sheet.
Roast for 30 minutes, until tender.
Once vegetables are cooked, heat the rest of the oil in a large heavy bottomed pot.
Add the minced garlic and ginger and sauté until the garlic turns slightly golden. Be careful not to burn it.
Add the roast vegetables and beans (reserve a handful for garnish).
Stir in the coconut milk and water.
Bring to a boil, then stir in the vegetable bouillon, and reduce to a low simmer.
Cook for 10 minutes.
Remove from the heat and stir in the black pepper and cayenne.
If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
Serve the bisque garnished with herbs, and a sprinkling of the reserved beans.
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Printed at SweetPotatoSoul.com