Sweet potato & Carrot Bisque
1 Tb Olive oil
1 onion, diced
1-2 celery stalk, chopped
3 cloves garlic, crushed
2 Cups Vegetable broth
2 Cups Water
2 Cups sweet potatoes, peeled & diced
1 Cup Carrots, diced
1 tsp cumin
1/2 tsp salt
½ tsp Curry powder
½ pepper
1 Cup Soy Milk
In a large pan, cook onion, celery & garlic in olive oil for a few minutes. Add everything else EXCEPT soy milk. Bring to a boil, then simmer over medium until potatoes & carrots are soft (about 20 mins). Put soup in blender/food processer – blend until smooth. (if using a blender – make sure to use an oven mitt to hold down cover, otherwise you may burn your hand or it could “explode” all over the kitchen!) Return to pan & stir in soy milk over low heat. Ready!
WONDERFUL Post.thanks for share..extra wait .. …
YAY! You should post how to make your home-made croutons =)
this soup is delicious! I tried it without the soy milk -I am bringing some to alanna’s tomorrow and going to make home-made croutons to go with it. keep adding recipes!
this sounds so good… similar to one I have. Hint-an immersion blender is a must for hot soups.. you can puree the soup right in the hot pan-I love mine and hardly ever use my blender.
you are so right – I use the immersion blender for other soups… in fact, I only didn’t with this one because I’ve made it for so many years I just did what I always did … now I feel silly. Immersion blender next time for sure!!!! (less to clean and less risk of burn/splatter)