Ginger Carrot Sweet Potato Bisque | The Recipe ReDux
"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.
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 and Sweet Potato Bisque
Description
Celebrate orange and fall with this nutrient-packed veggie soup. Carrots, sweet potatoes and ginger are blended for an easy yet elegant bisque.
Ingredients
- 1 medium sweet potato
- 1 tablespoon olive oil
- 2 pounds carrots, peeled and chopped
- 1 large onion, chopped
- ½-inch piece fresh ginger, peeled and finely diced
- 4 ½ cups vegetable broth
- 3 tablespoons half-n-half
- Fresh mint leaves, optional
Instructions
- In 350 degree oven, bake sweet potato (wrapped in foil.) Remove from oven, cool and mash. Set aside.
- In a stockpot, heat olive oil over medium heat. Add carrots, onion and ginger. Saute for 10 minutes or until carrots start to soften.
- Add vegetable broth and bring to a boil. Reduce to a simmer, add mashed sweet potato and cook for 25 - 30 minutes.
- Puree with immersion blender or food processor. Return to pot and add in half-n-half.
- Heat another 5 minutes before serving. Serve with mint leaves as garnish, if desired.
love the texture you showed in these photos, even with a creamy soup.. #talented
You are sweet - so great to meet you at FNCE! And I just made your GF Crispy Cauliflower again the other night - the only way I'll eat cauliflower currently 🙂
Finally ... the big reveal. Still dwelling about my Tweet faux pas! Anyway, glad we can all share our recipes with each other. Your photo is gorgeous (iPhone?) and I love the recipe. So simple and so, so nutritious! Thanks for another great Recipe Redux. We plan to feature this month's Orange Food theme and a few of the recipes on our podcast this coming week 🙂
Fun - a Meal Makeover Moms' Orange Food Podcast - love it 🙂 Yes, good old iPhone and an overcast day - the perfect natural light for my amateur shooting!
Yes, your pictures are amazing and really wet the appetite!
Never thought of blending sweet potato and carrot in a soup? Why not? ! Fantastic idea.
Definitely going to try this one!
Thanks Mary - I got more carrots in my CSA share so going to try out your recipe 🙂
Carrot and ginger is one of my favorites for fresh juices, I bet this soup would be great to ward of the chilly weather! Beautiful photo. 🙂
Looks beautiful -- always love your photos. So many great orange foods this month, lots of soups to choose from. Carrot ginger is one of my favorites!
My two favorites! AND your photos are beautiful! Your daughter is too cute.
I love the idea of interchanging for whatever root veggies I have on hand. I might also try a dab of Greek yogurt so I don't have to buy cream. Thanks!
I absolutely LOVE the addition of ginger to this creamy, beta-carotene rich soup!
And since you're considering moving South, may I persuade you into considering Austin, Texas sound? 😉 It's perfect for solar-powered people like you and I! However, the grass always seems greener on the other side, doesn't it? I miss the cold weather.
I have never been but have heard nothing but great things about Austin, TX! I probably am all talk anyway about not missing the cold/winter -ha.
Gorgeous orange soup-well done!! I'm thinking I might even be able to convince my kids to try this one! . If you ever decide to move, San Diego's a pretty nice place to live 🙂
Believe me, I'd LEAP at a chance to live in SD - or just about anywhere in Cali 🙂
What a great orange soup! It is easy on the eyes that is for sure. I will give it a try and let you know how it goes! Thanks for such a great post!
We love ginger carrots in our house! To pair it with the sweet potato is so smart.
There are a lot of soup possibilities but no two are the same! Creativity abounds!
This soup looks mighty tasty! I am obsessed with soups. I could eat them no matter what time of year it is 🙂 I love the idea of adding sweet potato in this soup. I usually make it with just onions, carrots, & ginger, but I'm definitely going to add sweet potato next time.
I love spring, summer, & fall. I'm a warm weather lover, which is one of the main reasons I love living in New Orleans.
Deanna,
I just love your food photos - and the one of your daughter is cute too! You do such a great job!! Love how simple and versatile your soup is to prepare - definitely trying it since we harvested buckets of carrots from the garden a month ago and they are awaiting their turn in a nice bowl of warm soup.
Looks delicious! And your photos are beautiful!
Gorgeous photos! I don't know what I am more inspired by with these competitions- the recipes or the photography! Everyone does such a wonderful job!
Thanks Alex - I always love your ReDux contributions!
Deanna, this sounds great! I have both sweet potatoes & butternut squash I need to use. We love ginger in this house so I think this is one we have to try!