Outside might be cold, but that doesn’t mean you have to be. This grounding, perfectly spiced root vegetable bisque is a delicious way to warm up!
The bisque is wonderful on its own. That means if you don’t feel like making all the extras, you can make only the Sweet Potato Bisque from the first section below, and you’ll have a balanced, warming, satisfying dish. We couldn’t resist adding Maple Cashew Cream, Chipotle Oil, Carrot Bacon, and Smoked Pecans. Adding one or more of these optional flourishes takes this simple soup to the next level!
So get some cashews soaking (if you’re making Maple Cashew Cream). Grab a pot, knife, & immersion blender, and get started.
Makes: 12 servings
Takes: 45 minutes (+ 1 hour soak time for cashews)
Sweet Potato Bisque:
8 cups vegetable broth
6 cups sweet potatoes, roughly cubed
1 yellow onion, chopped
3 carrots, chopped
1 parsnip, chopped
2” ginger root, peeled & chopped
2” turmeric root, chopped
3 cloves garlic, peeled & smashed
1 can coconut milk (full fat, not light)
1 tsp salt
1 tsp black pepper
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp thyme
½ tsp smoked paprika
¼ tsp cloves
¼ tsp cardamom
¼ tsp allspice
¼ tsp chipotle
⅛ tsp nutmeg
Method:
In a large stockpot, combine vegetable broth, sweet potatoes, onion, carrots, parsnip, ginger, turmeric, & garlic. Bring to a boil over medium high. Boil 15 minutes or so, until sweet potatoes, carrots, and parsnip can be easily pierced by a fork. Remove from heat and blend with an immersion blender until smooth. Return to low heat. Stir in coconut milk, salt, pepper, cinnamon, cumin, coriander, thyme, smoked paprika, cloves, cardamom, allspice, chipotle, and nutmeg. Give it another quick blend with the immersion blender and cook over low heat for another 3 minutes or so.
Chipotle Oil:
⅓ cup olive oil
1 tsp chipotle powder
Method:
Blend ingredients in a high speed blender until smooth, and strain into a squeeze bottle.
Maple Cashew Cream:
½ cup cashews soaked 1 hour or longer
½ cup water
2 Tbsp maple syrup
Method:
Blend ingredients in a high speed blender until smooth. (Mixture should be thin and watery.)
Carrot Bacon:
2 carrots
4 tsp avocado oil
4 tsp tamari or coconut aminos
2 tsp garlic powder
2 tsp smoked paprika
1 tsp onion powder
½ tsp salt
Method:
Pre-heat oven to 350°. Slice carrots into thin strips long-ways with a mandoline. Mix spices, oil, and tamari into a paste. Line a baking sheet with parchment paper and place carrot strips on parchment. Brush both sides of carrot strips with spice mixture. Bake for 20 minutes.
Smoked Pecans:
Toasted pecans will work just as well, but if you happen to have a smoking gun, smoking them after toasting will add extra flavor.
½ cup of pecans
apple wood chips for smoking gun
Method:
Toast pecans in a pan until slightly browned. Place into a container with a lid and smoke the pecans following your smoking gun’s instructions. Leave pecans and smoke closed in the container for 3 minutes to infuse.
Assembly:
Ladle bisque into a bowl. Place sprouts, microgreens, edible flowers, and smoked pecans in the center. Circle with maple cashew cream. Place 5-7 drops of chipotle oil around the center. Place 2 pieces of carrot bacon into the bisque.
Enjoy!
