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Ginger Carrot & Sweet Potato Bisque |

Ginger Carrot and Sweet Potato Bisque

  • Author: by Deanna Segrave-Daly, RD


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


  • 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


  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.