Ginger Carrot Sweet Potato Bisque | The Recipe ReDux

Ginger Carrot & Sweet Potato Bisque | TeaspoonofSpice.com

“Orange You Glad It’s Fall?” is this month’s theme for The Recipe ReDux and here’s my bah-humbug thought:

Not exactly.

You see, I’m a summer girl through and through – lover of sun, vacation, the beach, longer days, outside eats and yes, even the heat. When fall arrives, this is what I’m thinking about: the back to school harried pace, a long winter ahead, lots of layers and cold, cold, cold (I swear I will move South someday.)

However, over the decades, I have learned to appreciate the gems of the season and cooking with pumpkin, butternut squash and other seasonal veggies keeps me happier during the change of season.

Ginger Carrot & Sweet Potato Bisque | TeaspoonofSpice.com

So, when these carrot beauties showed in my CSA share a few weeks ago, I knew it was time to make soup. Now, I realize this isn’t the most original of recipes but sticking to basics is best. I also realize that carrots are more of a late summer veggie, but clearly they are still being grown in my neck of the woods (Southeastern Pennsylvania) this time of year. I also threw in a roasted sweet potato, which added another dimension of flavor (while staying with the orange theme.)

There are so many different variations you could do with this – since ginger goes really well with just about any root veggie, you could swap in butternut squash, parsnips, turnips, rutabagas, pumpkin, beets or a combo of any of these. Chinese five spice powder (a mix of star anise, cinnamon, cloves, fennel and Sichuan pepper) or fresh thyme would also be a nice way to spice things up. Coconut milk or silken tofu could certainly be used to make it vegan.

Ginger Carrot & Sweet Potato Bisque | TeaspoonofSpice.com

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Ginger Carrot and Sweet Potato Bisque

Ginger Carrot & Sweet Potato Bisque | TeaspoonofSpice.com

Celebrate orange and fall with this nutrient-packed veggie soup. Carrots, sweet potatoes and ginger are blended for an easy yet elegant bisque.

  • Author: by Deanna Segrave-Daly, RD

Ingredients

Scale
  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • 2 pounds carrots, peeled and chopped
  • 1 large onion, chopped
  • 1/2-inch piece fresh ginger, peeled and finely diced
  • 4 1/2 cups vegetable broth
  • 3 tablespoons half-n-half
  • Fresh mint leaves, optional

Instructions

  1. In 350 degree oven, bake sweet potato (wrapped in foil.) Remove from oven, cool and mash. Set aside.
  2. In a stockpot, heat olive oil over medium heat. Add carrots, onion and ginger. Saute for 10 minutes or until carrots start to soften.
  3. Add vegetable broth and bring to a boil. Reduce to a simmer, add mashed sweet potato and cook for 25 – 30 minutes.
  4. Puree with immersion blender or food processor. Return to pot and add in half-n-half.
  5. Heat another 5 minutes before serving. Serve with mint leaves as garnish, if desired.

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