carrot – vegangoodness.com

Sweet Potato & Carrot Bisque – warm, spicy and perfect for a winter’s dinner =)

1 T of vegetable oil

1 onion, diced

1-2 celery stalks, chopped

2-3 cloves of garlic, smashed

4 Cups water or vegetable broth

2 Cups sweet potatoes, peeled and diced

1 Cup carrots, peeled and diced

1 tsp cumin

½-1 tsp salt

½ tsp pepper

½ tsp Curry powder

1 Cup almond milk (or soy or rice milk)

– In a large pot, sauté the onion, garlic and celery in the oil for a few minutes

– Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)

– Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)

– Pour smooth soup back into pot and add milk, heat on low until you serve!

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!